Arugula and Green Bean Salad with Walnut Oil Dressing
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1 large shallot, chopped
- 1 tablespoon champagne vinegar or white wine vinegar
- Carbohydrate 9 g(3%)
- Cholesterol 75 mg(25%)
- Fat 12 g(18%)
- Fiber 3 g(12%)
- Protein 5 g(10%)
- Saturated Fat 2 g(8%)
- Sodium 38 mg(2%)
- Calories 151
Preparation 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.
Preparation 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.
