Arugula and Green Bean Salad with Walnut Oil Dressing
Info
Rating
Calories
157.0
Protein
5.0
Sodium
42.0
Fat
12.0
Description
The walnut oil adds a distinctive flavor here. You can substitute olive oil and just sprinkle toasted walnuts over each serving.
Ingredients
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 hard-boiled eggs, peeled, coarsely chopped
Directions
Whisk first 3 ingredients in small bowl. Season dressing with salt and pepper.
Cook green beans in large pot of boiling salted water until crisp-tender, about 6 minutes. Drain. Refresh under cold running water. Drain well. Transfer to large bowl. Add arugula and half of eggs. Drizzle with dressing; toss to coat. Top with remaining eggs.
