Mixed Greens Potato And Green Bean Salad With Walnut Dressing Recipe 445 Food

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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.

Categories     potato salad     arugula     salad recipes     green beans     walnut dressing     summer salads

Yield 8

Number Of Ingredients 10

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
6 oz. haricots verts or other green beans
3 oz. 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.

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

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

MIXED GREENS, POTATO AND GREEN BEAN SALAD WITH WALNUT DRESSING RECIPE - (4.4/5)



Mixed greens, potato and green bean salad with walnut dressing Recipe - (4.4/5) image

Provided by mrivara

Number Of Ingredients 10

1 ounce walnuts (about 1/3 cup)
2 tablespoons white-wine vinegar
2 tablespoons soy 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 mixed greens

Steps:

  • 1. 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. 2. 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. 3. 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. 4. 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. 5. 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.

GREEN BEANS AND WALNUT SALAD



Green Beans and Walnut Salad image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 12 servings

Number Of Ingredients 8

1 orange, zested and juiced
1 lemon, zested and juiced
1/2 cup olive oil
1 tablespoon sugar
Salt and fresh ground pepper
3 pounds haricots verts, blanched
1 red onion, slivered
1 1/2 cups walnuts, toasted

Steps:

  • In a small bowl, whisk orange and lemon juice, oil, sugar, salt, and pepper. Pour dressing over beans and onions. Add orange and lemon zest. Top with toasted walnuts.

POTATO SALAD WITH GREEN BEANS



Potato Salad with Green Beans image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 2 pounds quartered Yukon Gold potatoes in salted boiling water until tender, adding 1/2 pound halved green beans in the last 4 to 5 minutes. Drain and rinse under cold water. Whisk 1/3 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons grainy mustard, 1/4 cup chopped mixed herbs, 1 tablespoon lemon juice and salt and pepper to taste. Toss with the vegetables along with 2 chopped celery stalks and 1/2 sliced red onion.

GREEN BEAN AND POTATO SALAD



Green Bean and Potato Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
1/3 pound thin green beans, trimmed and cut into thirds
2 pounds small Yukon, white, or red skinned potatoes, quartered
3 tablespoons extra-virgin olive oil, plus more for drizzling
3 to 4 slices smoky bacon, finely chopped
2 large shallots, finely chopped
1 small red Fresno chile pepper, seeded and finely chopped, optional
3 tablespoons cider or wine vinegar
1 tablespoon sugar
1/4 cup chicken stock
1/4 cup chopped flat-leaf parsley
Freshly ground black pepper

Steps:

  • Bring a medium-sized pot of water to a boil. Salt the water and blanch the beans for 3 to 4 minutes, or until crisp-tender. Remove with a slotted spoon or spider, rinse, drain, and reserve. Add the potatoes to the water and bring back to a boil. Cook the potatoes until tender, about 12 minutes.
  • When the potatoes are nearly done, add a drizzle of extra-virgin olive oil to a small skillet and heat over medium-high heat. Add the bacon and crisp for 2 to 3 minutes, and then add the shallots and chile. Cook for 2 more minutes, and then stir in the vinegar, sugar, and stock.
  • Drain the potatoes and return them to the hot pot.
  • Pour the bacon mixture over the potatoes and add the green beans, parsley, salt, pepper, 3 tablespoons extra-virgin olive oil, and stir to combine. Serve warm or cold.

NEW POTATO & GREEN BEAN SALAD



New potato & green bean salad image

Try to use Jersey royals in this healthy take on a picnic classic then swap the mayo for honey mustard vinaigrette

Provided by Sara Buenfeld

Categories     Side dish

Time 18m

Number Of Ingredients 7

500g medium new potato (Jersey royals if you can get them), thickly sliced
200g green bean , trimmed
1 tbsp lemon juice
1 tsp clear honey
1 tsp wholegrain mustard
3 tbsp olive oil
4 spring onions , thinly sliced

Steps:

  • Boil potatoes in salted water for 8 mins until just tender, then drain and keep warm (they will absorb the dressing better than cold potatoes). Meanwhile, steam the beans in a steamer over the potatoes for 4 mins. Keep a close eye on them as you want them to be just tender rather than soft. Cool the beans under the cold tap to keep their colour.
  • Mix the dressing ingredients in a bowl. Add the warm potatoes and beans, and toss really well to coat in the dressing. (Warm potatoes absorb the dressing better than cold ones.)

Nutrition Facts : Calories 123 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium

MIXED GREENS WITH WALNUTS



Mixed greens with walnuts image

A delicious nutty side dish to complement your Christmas meal

Provided by Good Food team

Categories     Side dish

Time 30m

Number Of Ingredients 7

400g Brussels sprout , trimmed and thickly sliced
250g Savoy or green cabbage , sliced or shredded
100g shallot , peeled and sliced
2 tsp each butter and olive oil
300ml vegetable or chicken stock (use vegetable if you have any vegetarian guests over for Christmas)
400g frozen peas
50g walnut , chopped

Steps:

  • Bring a large pan of salted water to the boil, add your sliced sprouts and cabbage, then boil for 2 mins. Drain, rinse in cold water to cool, then drain well again. Soften the sliced shallots in a frying pan with the butter and oil until meltingly soft. Cover the veg separately with cling film and chill for up to 24 hrs, until just before serving.
  • While your turkey is resting, tip shallots back into your largest frying pan with the stock and heat until simmering. Stir in the blanched sprouts, cabbage and frozen peas and cook for 2-3 mins until all the veg is tender and stock reduced. Season and stir in the walnuts just before serving

Nutrition Facts : Calories 129 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.13 milligram of sodium

GREEN BEAN AND POTATO SALAD



Green Bean and Potato Salad image

For family reunions, my mom would make everybody's favorite green bean and potato salad. Now I'm the one who brings it. -Connie Dicavoli, Shawnee, Kansas

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 10 servings.

Number Of Ingredients 11

2 pounds red potatoes (about 6 medium), cubed
1 pound fresh green beans, trimmed and halved
1 small red onion, halved and thinly sliced
1/4 cup chopped fresh mint, optional
DRESSING:
1/2 cup canola oil
1/4 cup white vinegar
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper

Steps:

  • Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender, adding green beans during the last 4 minutes of cooking. Drain., Transfer potatoes and green beans to a large bowl; add onion and, if desired, mint. In a small bowl, whisk dressing ingredients until blended. Pour over potato mixture; toss gently to coat. Refrigerate, covered, at least 2 hours before serving.

Nutrition Facts : Calories 183 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 245mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

POTATO-BEAN SALAD WITH HERB DRESSING



Potato-Bean Salad with Herb Dressing image

My veggie garden inspired this creamy combo of beans, potatoes and fresh herbs. I toss them with a ranch-style dressing sparked up with Creole mustard. -Chris Cummer, Bayonne, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 15

1 pound potatoes (about 2 medium), peeled and cubed
1/2 pound fresh green beans, trimmed and cut into 2-inch pieces
DRESSING:
1/3 cup buttermilk
2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon Creole mustard
1 tablespoon minced chives
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
1-1/2 teaspoons cider vinegar
1 garlic clove, minced
1/2 teaspoon salt
1/8 teaspoon celery seed
1/8 teaspoon pepper

Steps:

  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender, adding green beans during the last 4 minutes of cooking. Drain; cool completely., In a small bowl, mix dressing ingredients. Pour over potato mixture; toss to coat. Refrigerate, covered, until cold.

Nutrition Facts : Calories 109 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 305mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

POTATO-GREEN BEAN SALAD WITH CUCUMBER DRESSING



Potato-Green Bean Salad With Cucumber Dressing image

I got this recipe from Cuisine Lite and made a few adjustments. You can use either fresh or frozen green beans. It is now one of my favorites. Hope you enjoy it.

Provided by NannyMarvel

Categories     Potato

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 1/2 lbs red potatoes, peeled & quartered
2 eggs
1/2 lb green beans
3/4 cup grape tomatoes
3/4 cup cucumber, peeled, seeded & coarsely grated
kosher salt
3 tablespoons mayonnaise
3 tablespoons sour cream
1 teaspoon tarragon, dried & crumbled
2 teaspoons parsley, dried & crumbled
1/2 cup onion, finely minced
1 lemon, juice of
2 teaspoons Dijon mustard
salt and pepper

Steps:

  • Toss cucumber with generous pinch of salt and place in a small strainer. Let drain 15 minutes, then squeeze well to remove excess moisture. Set aside.
  • In a large bowl, whisk together mayonaisse, sour cream, herbs, onions, mustard, lemon juice and salt and pepper. Fold in the cucumber. Stir in the tomatoes. Set aside.
  • Boil potatoes and eggs in salted water over high heat until potatoes are almost done. Add the beans and cook for another 3 to 5 minutes. (If you are using frozen, make sure they are thawed before putting them in the cooking water). Drain the potatoes and beans, leaving the eggs in the pot. Shake eggs in pot until cracked all over and then cover with cold water.
  • Gently stir potatoes and beans (drained but still hot)in the dressing-tomatoe mixture.
  • Peel eggs and slice into 1/2 inch rounds. Gently mix into the potato mixture.
  • This salad can be served warm, room temperature or cold. I personally like to put it in the fridge and let the flavors meld together for a couple of hours before serving.

Nutrition Facts : Calories 169.8, Fat 5.6, SaturatedFat 1.7, Cholesterol 67, Sodium 124.6, Carbohydrate 26, Fiber 3.6, Sugar 4.9, Protein 5.7

MARINATED POTATO AND GREEN BEAN SALAD



Marinated Potato and Green Bean Salad image

This is a warm marinated salad that I make often. It is so good! I often make a meal of just this salad by itself, and some good bread. I hope you will give it a try, you won't be disappointed It is colorful as well as tasty and travels well too because of no mayo. It is best served warm or room temperature.

Provided by Theresa P

Categories     Potato

Time 50m

Yield 3-4 serving(s)

Number Of Ingredients 9

1 lb small baby red potato
1/2 lb fresh green beans
1 red sweet bell pepper, diced fine
1 small sweet onions or 1 small yellow onion, diced fine
1/4 cup red wine vinegar
1 teaspoon kosher salt
1 teaspoon Dijon mustard
1/2 cup olive oil
1 clove crushed garlic

Steps:

  • Combine all dressing ingredients in a small bowl and whisk until well combined.
  • Gently boil new potatoes in a saucepan until potatoes are tender. Drain and set aside.
  • Steam green beans in a steamer basket until tender.
  • Drain under cold water to stop cooking. Set aside.
  • Cut warm potatoes into quarters and add all vegetables and potatoes to a medium bowl.
  • Pour all the dressing over the potatoes and vegetables and mix gently to combine.
  • Add salt and pepper to taste and serve this salad warm or room temperature.
  • ENJOY!

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