Arugula And Green Bean Salad With Walnut Oil Dressing Recipes

ARUGULA, POTATO, AND GREEN BEAN SALAD WITH WALNUT DRESSING

Arugula, Potato, and Green Bean Salad with Walnut Dressing image

Categories Salad Potato Side Vegetarian Kid-Friendly Quick & Easy Low Cal Lunch Walnut Green Bean Arugula Healthy Low Cholesterol Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher Small Plates

Yield Serves 8

Number Of Ingredients 9

Ingredients

2 tablespoons white-wine vinegar
2 tablespoons plain low-fat yogurt
1 teaspoon Dijon mustard
1/3 cup walnuts, toasted and finely chopped
Coarse salt and freshly ground pepper
2 tablespoons walnut oil
1 1/2 pounds fingerling potatoes, cut crosswise into 1/2-inch-thick rounds
6 ounces haricots verts or other green beans, trimmed
3 ounces baby arugula

Steps:

1. Whisk together vinegar, yogurt, mustard, and the toasted nuts in a small bowl; season with salt and pepper. Add walnut oil in a slow, steady stream, whisking until emulsified.
2. Bring a medium saucepan of salted water to a boil. Add potatoes, and cook until tender, about 10 minutes. Using a slotted spoon, transfer potatoes to a colander to drain. Return pan of water to a boil.
3. Prepare an ice-water bath. Add green beans to boiling water and cook until tender and bright green, about 4 minutes. Using a slotted spoon, transfer to ice water to stop the cooking. Drain and cut into 2-inch pieces.
4. Arrange arugula, potatoes, and green beans on a platter. Season with salt and pepper. Drizzle with dressing, toss to coat, and serve.

ARUGULA, POTATO, AND GREEN BEAN SALAD WITH CREAMY WALNUT DRESSING

Arugula, Potato, and Green Bean Salad with Creamy Walnut Dressing image

The satisfying crunch of walnuts gives a helping of salad greens added dimension; the nuts have a natural affinity for arugula, spinach, endive, and watercress.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 10

Ingredients

1 ounce walnuts (about 1/3 cup)
2 tablespoons white-wine vinegar
2 tablespoons nonfat plain yogurt
1 teaspoon Dijon mustard
1 teaspoon coarse salt
Freshly ground pepper
2 tablespoons walnut oil
1 1/2 pounds fingerling potatoes, cut crosswise into 1/2-inch-thick rounds
6 ounces haricots verts or other green beans, trimmed
3 ounces baby arugula

Steps:

Preheat oven to 375 degrees. Place walnuts on a rimmed baking sheet. Toast in oven until fragrant, about 8 minutes. Let cool slightly. Finely chop, and set aside.
Whisk together vinegar, yogurt, mustard, 1/2 teaspoon salt, and the toasted nuts in a small bowl; season with pepper. Add oil in a slow, steady stream, whisking until emulsified. Set dressing aside.
Bring a medium saucepan of water to a boil. Add potatoes, and cook until tender, about 10 minutes. Using a slotted spoon, transfer potatoes to a colander to drain. Set aside.
Prepare an ice-water bath; set aside. Return pan of water to a boil. Add green beans, and cook until tender and bright green, about 4 minutes. Using a slotted spoon, transfer to ice-water bath to stop the cooking. Transfer to a cutting board, and cut into 2-inch pieces.
Arrange arugula, potatoes, and green beans on a platter. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle with dressing; toss to coat.

Nutrition Facts : Calories 122 g, Fiber 3 g, Protein 4 g, SaturatedFat 1 g, Sodium 162 g

WALNUT GREEN BEAN SALAD

Walnut Green Bean Salad image

Sauteed green beans, hunks of blue cheese and toasted nuts make this an extremely decadent salad. "I lightened up two recipes and combined them into this elegant specialty," writes Sarah Bartel from her home in Kewaunee, Wisconsin.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 10 servings.

Number Of Ingredients 6

Ingredients

2 cups cut fresh green beans
2 tablespoons olive oil, divided
8 cups torn mixed salad greens
2 tablespoons plus 2 teaspoons balsamic vinegar
1/4 cup chopped walnuts, toasted
2 tablespoons plus 2 teaspoons crumbled blue cheese

Steps:

In a large nonstick skillet, saute the green beans in 1 tablespoon oil until crisp-tender. In a large bowl, combine the salad greens and beans. , In a small bowl, whisk the vinegar and remaining oil; drizzle over salad and toss to coat. Sprinkle with walnuts and blue cheese. Serve immediately.

Nutrition Facts : Calories 68 calories, Fat 5g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 45mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

ARUGULA SALAD WITH PARMESAN

Arugula Salad With Parmesan image

Emulsifying a dressing isn't essential for a sublime salad: Instead, think of the oil and acid as seasonings for a vegetable. For this recipe, that's spicy arugula, dressed with olive oil, lemon and shards of Parmesan to create a salad classic in many Italian restaurants and homes. But whether olive oil or lemon should come first, like all seemingly simple questions, is complicated. James Beard, Marcella Hazan, Deborah Madison and Judy Rodgers all concurred: For a brighter-tasting salad, start with olive oil, which better adheres the liquids to the greens and doesn't obscure the lemon. Be sure to use full-flavored greens, then taste the dressed leaves and adjust seasonings until the arugula tastes like its greatest self.

Provided by Ali Slagle

Categories easy, salads and dressings, side dish

Time 5m

Yield 4 servings

Number Of Ingredients 5

Ingredients

4 to 5 ounces baby arugula
1 tablespoon extra-virgin olive oil, plus more as needed
2 teaspoons fresh lemon juice, plus more as needed
Kosher salt (such as Diamond Crystal)
2 ounces Parmesan, shaved with a vegetable peeler

Steps:

Place the arugula in a very large bowl, ideally one that could hold twice as many leaves. Drizzle over the olive oil and use your hands to toss lightly, then add the lemon juice and 1/4 teaspoon salt. Lightly toss the greens until they are evenly glossy; avoid overmixing or crushing the greens.
Add the Parmesan and toss just to incorporate. Taste. If the salad is too sharp, add another drop of oil and toss. If the salad is dull, add a sprinkle of salt and some lemon juice and toss. Eat right away.

ARUGULA SALAD WITH ANCHOVY DRESSING

Arugula Salad With Anchovy Dressing image

Peppery, crisp arugula stands up nicely to the punch of this garlicky, anchovy-filled dressing. You can adjust the dressing's pungency by adding more or fewer anchovies. The dressing will keep for a few days in the fridge, but the oil will solidify, so remember to take it out at least an hour before serving, and shake it really well.

Provided by Melissa Clark

Categories dinner, quick, salads and dressings, side dish

Time 10m

Yield 12 servings

Number Of Ingredients 9

Ingredients

1/4 cup lemon juice (from 1 large lemon), plus more if needed
2 fat garlic cloves, finely grated or minced
1/4 teaspoon kosher salt, plus more if needed
2 to 4 anchovies, or more to taste
2 tablespoons chopped parsley
1/2 cup extra-virgin olive oil
4 quarts arugula (about 1 pound)
Flaky sea salt, to taste
Ground black pepper, to taste

Steps:

In a blender, combine lemon juice, garlic and kosher salt. Let sit for 2 minutes, then add anchovies and parsley, and blend to combine.
With blender running, drizzle in oil until emulsified. Taste and add more lemon or kosher salt if necessary.
In a large bowl, toss together arugula and just enough of the dressing to coat the leaves (you may not need all of it). Sprinkle with flaky sea salt and pepper and serve immediately.

Nutrition Facts : @context http, Calories 94, UnsaturatedFat 8 grams, Carbohydrate 2 grams, Fat 9 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 126 milligrams, Sugar 1 gram

More about "arugula and green bean salad with walnut oil dressing recipes"

CLASSIC ITALIAN CHOPPED SALAD RECIPE - CUCINABYELENA

Web 3 days ago In a small bowl or jar with a lid, whisk together the olive oil, red wine vinegar, minced garlic, Dijon mustard, dried oregano, salt, and black pepper. Set the vinaigrette aside to let the flavors meld. Drizzle the vinaigrette over the salad. Start with about half of it and toss everything together.
From cucinabyelena.com

See details

ARUGULA AND GREEN BEAN SALAD WITH WALNUT OIL DRESSING FOOD

Web Add green beans, and cook until tender and bright green, about 4 minutes. Using a slotted spoon, transfer to ice-water bath to stop the cooking. Transfer to a cutting board, and cut into 2-inch pieces.
From topnaturalrecipes.com

See details

ARUGULA SALAD WITH LEMON WALNUT VINAIGRETTE - HEALTHYGFFAMILY.COM

Web Ingredients Walnut Vinaigrette 2 tablespoon lemon juice 1/4 teaspoon table salt 1/8 ground black pepper 4 tablespoons canola oil 2 tablespoon walnut oil Salad 1 5 oz container fresh baby arugula 3-4 tablespoons walnuts halves or chopped, option to toast them Instructions Walnut Vinaigrette
From healthygffamily.com

See details

BEST ARUGULA POTATO AND GREEN BEAN SALAD WITH CREAMY WALNUT DRESSING ...

See details

7 BEST DRESSINGS FOR ARUGULA SALAD: DELICIOUS AND HEALTHY OPTIONS

Web Mar 25, 2023 2. Lemon Garlic Dressing. Lemon garlic dressing is another great option for arugula salad. It’s light, fresh, and adds a zesty kick to any salad. To make it, whisk together lemon juice, olive oil, garlic, salt, and pepper. You can also add a touch of honey for sweetness if you prefer. 3.
From hangryhanna.com

See details

ARUGULA, POTATO & GREEN BEAN SALAD WITH A CREAMY WALNUT DRESSING

Web Add oil in a slow, steady stream, whisking until emulsified. Set dressing aside. Arrange arugula, potatoes, and green beans on a platter. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle with dressing …
From reddogfarm.net

See details

ARUGULA AND GREEN BEAN SALAD WITH WALNUT OIL DRESSING RECIPE

Web Get full Arugula and Green Bean Salad with Walnut Oil Dressing Recipe ingredients, how-to directions, calories and nutrition review. Rate this Arugula and Green Bean Salad with Walnut Oil Dressing recipe with 1 large shallot, chopped, 1/4 cup walnut oil or olive oil, 1 tbsp champagne vinegar or white wine vinegar, 1 lb slender green beans, trimmed, …
From recipeofhealth.com

See details

ARUGULA, POTATO, AND GREEN-BEAN SALAD WITH CREAMY WALNUT DRESSING - DELISH

Web Jan 1, 2008 Ingredients 1 oz. walnuts 2 tbsp. white-wine vinegar 2 tbsp. nonfat plain yogurt 1 tsp. Dijon mustard 1 tsp. Coarse salt freshly ground pepper 2 tbsp. walnut oil 1 1/2 lb. fingerling potatoes...
From delish.com

See details

ARUGULA, POTATO, AND GREEN-BEAN SALAD RECIPE | RECIPES.NET

Web Nov 12, 2023 Preparation: 10 minutes Cooking: 20 minutes Total: 30 minutes Serves: 8 People Ingredients 1 oz walnuts 2 tbsp white-wine vinegar 2 tbsp nonfat plain yogurt 1 tsp Dijon mustard 1 tsp coarse salt freshly ground pepper 2 tbsp walnut oil 1½ lbs fingerling potatoes 6 oz haricots verts, or other green beans 3 oz baby arugula Instructions
From recipes.net

See details

HOMEMADE BALSAMIC VINAIGRETTE WITH WALNUT OIL - HEALTHY SEASONAL RECIPES

Web Oct 27, 2015 by Katie Webster October 27, 2015 (updated 12/11/23) Jump To Recipe This homemade walnut balsamic vinaigrette is a simple classic salad dressing that goes so well with many fall and cool season salad combinations. I’m telling you, you’ll be making it over and over for months to come. Table of contents
From healthyseasonalrecipes.com

See details

BEST ARUGULA AND GREEN BEAN SALAD WITH WALNUT OIL DRESSING RECIPES

See details

ARUGULA, POTATO AND GREEN BEAN SALAD, WITH A CREAMY WALNUT DRESSING ...

Web From smittenkitchen.com 1 ounce walnuts (about 1/3 cup)1 1/2 pounds potatoes, cut crosswise into 1/2-inch-thick rounds6 ounces green beans, trimmed and cut into 2-inch segments2 tablespoons white wine or other mild vinegar2 tablespoons plain yogurt1 teaspoon Dijon mustard1 teaspoon coarse saltFreshly ground pepper2 tablespoons …
From cedardownfarm.ca

See details

ROCKET (ARUGULA), BEETROOT, WALNUTS AND FETA W/BALSAMIC DRESSING

Web Oct 19, 2014 Just add honey.” There’s no need to use expensive balsamic either. The secret to making a great syrupy salad dressing using any balsamic is to add honey. It not only thickens the dressing but it adds warmth to the flavour that you can’t get using just sugar. And lastly, my time saving tip is to buy canned baby beetroots.
From recipetineats.com

See details

ARUGULA, POTATO, AND GREEN BEAN SALAD – SMITTEN KITCHEN

Web Jul 16, 2009 Preheat oven to 375°. Place walnuts on a rimmed baking sheet and toast in oven until fragrant, about 8 minutes. Let cool slightly, then coarsely chop and set aside. Bring a medium saucepan of water to a boil. Add potatoes, and cook until tender, about 10 …
From smittenkitchen.com

See details

WALNUT OIL SALAD DRESSING RECIPES - TASTESSENCE

Web Whip the walnut oil, red wine vinegar, American prepared mustard, and the salt and pepper together to get a smooth thick dressing. Now, divide it into half and pour one part of it on the dark-green baby romaine and toss well. This will cake the lettuce well.
From tastessence.com

See details

GREEN BEAN SALAD WITH PARMESAN, WALNUTS AND MINT - TORI AVEY

Web May 7, 2023 Easy and flavorful salad with lightly steamed green beans, shaved parmesan, pan-toasted chopped walnuts, fresh mint, extra virgin olive oil, and white balsamic vinegar. 332 shares from 3 votes Jump to Recipe Email Me Recipes This flavorful Italian-style green bean salad recipe never fails to delight.
From toriavey.com

See details

ASHLEY | NUTRITION COACH ON INSTAGRAM: "LIGHT & EASY SPRING SALAD …

Web 120 likes, 14 comments - abundantashleyeats on April 27, 2023: "light & easy spring salad with pesto dressing 綾 featuring asparagus, kale, arugula, micro gre ...
From instagram.com

See details

ARUGULA AND GREEN BEAN SALAD WITH WALNUT OIL DRESSING

Web Aug 20, 2004 1 large shallot, chopped 1/4 cup walnut oil or olive oil 1 tablespoon Champagne vinegar or white wine vinegar 1 pound slender green beans, trimmed 4 ounces arugula (about 8 cups) 3...
From epicurious.com

See details