Best 6 Arugula And Green Bean Salad With Walnut Oil Dressing Recipes
Arugula and Green Bean Salad with Walnut Oil Dressing is a refreshing and flavorful summer salad that is packed with nutrients. This salad is made with fresh arugula, green beans, cherry tomatoes, red onion, and a tangy walnut oil dressing. It is a great side dish for grilled chicken or fish, or it can be served as a light lunch or dinner.
In addition to the Arugula and Green Bean Salad with Walnut Oil Dressing, the article also includes recipes for:
- Arugula Salad with Lemon Vinaigrette: This simple salad is made with fresh arugula, lemon vinaigrette, and a sprinkle of Parmesan cheese.
- Arugula Salad with Roasted Beets and Goat Cheese: This salad is made with fresh arugula, roasted beets, goat cheese, and a balsamic vinaigrette.
- Arugula Salad with Quinoa and Roasted Vegetables: This hearty salad is made with fresh arugula, quinoa, roasted vegetables, and a tahini dressing.
- Arugula Salad with Grilled Peaches and Burrata: This summery salad is made with fresh arugula, grilled peaches, burrata cheese, and a honey balsamic vinaigrette.
With so many delicious recipes to choose from, you are sure to find the perfect arugula salad for your next meal.
ARUGULA, POTATO, AND GREEN-BEAN SALAD WITH CREAMY WALNUT DRESSING
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.
Categories potato salad arugula salad recipes green beans walnut dressing summer salads
Yield 8
Number Of Ingredients 10
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.
ARUGULA, POTATO, AND GREEN BEAN SALAD WITH CREAMY WALNUT DRESSING
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
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
GREEN BEAN AND WALNUT SALAD
Cranberries make this side dish delightfully Christmasy. Everyone will love the crunchy walnuts, too. -Deborah Giusti, Hot Springs, Arkansas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Place beans in a Dutch oven and cover with water. Bring to a boil. Cover and cook for 4-7 minutes or until crisp-tender; drain. , In a large bowl, combine the beans, walnuts and cranberries. In a small bowl, whisk the vinaigrette ingredients. Pour over bean mixture; toss to coat. Cover and refrigerate until chilled. Toss before serving.
Nutrition Facts : Calories 152 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 105mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
ARUGULA, POTATO, AND GREEN BEAN SALAD WITH WALNUT DRESSING
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
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.
WILD ARUGULA AND BEET SALAD WITH ORANGE, WALNUTS AND TARRAGON
This is a salad filled with contrasting sweet and peppery flavors. Pungent wild arugula contrasts beautifully with sweet beets, anisy tarragon and juicy oranges. If you can find purslane, it makes a great addition to the salad, with its earthy flavor and almost juicy, delicate crunch. You can use a mix of colors for the beets. I roasted golden and red beets together, and the red beets bled into the outside layer of the golden beets, making their color striking in the salad.
Provided by Martha Rose Shulman
Categories dinner, lunch, appetizer, side dish
Time 10m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Combine the salad ingredients in a large bowl.
- Whisk together balsamic vinegar, salt, sherry vinegar, garlic, walnut oil and olive oil. Toss with salad. Season if desired with freshly ground pepper.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 12 grams, Carbohydrate 11 grams, Fat 14 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 278 milligrams, Sugar 6 grams
WALNUT GREEN BEAN SALAD
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
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
Tips:
- Select fresh and crisp ingredients: Use young and tender arugula and green beans for the best flavor and texture.
- Wash produce thoroughly: Rinse the arugula and green beans under cold water to remove any dirt or debris.
- Blanch the green beans: This quick cooking method helps preserve their vibrant color and crispness. Simply blanch the green beans in boiling water for 1-2 minutes, then immediately transfer them to an ice bath to stop the cooking process.
- Toast the walnuts: Toasting the walnuts enhances their flavor and adds a nutty aroma to the salad. Spread the walnuts on a baking sheet and toast them in a preheated oven at 350°F for 5-7 minutes, or until fragrant.
- Make the dressing ahead of time: The walnut oil dressing can be made up to 2 days in advance. This allows the flavors to meld and develop.
- Toss the salad just before serving: This prevents the arugula from wilting and helps keep the salad fresh and crisp.
Conclusion:
This arugula and green bean salad with walnut oil dressing is a delightful combination of flavors and textures. The peppery arugula, crisp green beans, crunchy walnuts, and tangy dressing come together to create a refreshing and satisfying salad that is perfect for any occasion. Whether you're serving it as a light lunch, a side dish, or a main course, this salad is sure to be a hit.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
