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

Arugula, Potato, and Green Bean Salad with Walnut Dressing recipes
10 Ingredients
  • 2 tablespoons white-wine vinegar
  • 2 tablespoons plain low-fat yogurt
  • 1 teaspoon Dijon mustard
  • 1/3 cup walnuts, toasted and finely chopped
  • freshly ground pepper
  • coarse salt
  • 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
Nutrition
116
6% daily value
8 servings
                                       
                                            low-​sugar, vegetarian, gluten-​free
     

Fat

7% 4

Saturated

2% 0

Trans

- 0

Monounsaturated

- 1

Polyunsaturated

- 3

Carbs

6% 17

Carbs (net)

- 15

Fiber

11% 3

Sugars

- 2

Sugars, added

- 0

Protein

6% 3

Cholesterol

0% 0

Sodium

1% 19

Calcium

5% 46

Magnesium

8% 33

Potassium

10% 462

Iron

6% 1

Zinc

4% 0

Phosphorus

10% 73

Vitamin A

2% 21

Vitamin C

23% 21

Thiamin (B1)

8% 0

Riboflavin (B2)

5% 0

Niacin (B3)

7% 1

Vitamin B6

23% 0

Folate equivalent (total)

8% 33

Folate (food)

- 33

Folic acid

- 0

Vitamin B12

1% 0

Vitamin D

0% 0

Vitamin E

1% 0

Vitamin K

15% 17

Sugar alcohols

- 0

Water

- 104
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