Arugula, Potato and Green Bean Salad

Arugula, Potato and Green Bean Salad from Smitten Kitchen
While planning for a small dinner party this past week, my main goal was to use the fastly wilting food from my frig. And quite literally whooped for joy when I happened up on this recipe, because all main ingredients magically were on hand: arugula, yukon gold potatoes, green beans & walnuts

So my primary reason for cooking this salad was not because it sounded amazing, but because it would solve my waste problem. And the fantastic part was despite my over-cooking the green beans…the salad was outstandingly delicious!

Alterations: I used rice wine vinegar instead of white wine vinegar and olive oil instead of walnut oil. Also, I just eyeballed the amounts of potatoes, green beans, walnuts and arugula…after all my driving force was to use everything that was sitting uneaten. One last thing, just used a pinch of salt and pepper since I was in a rush and forgot to come back and taste the before serving.

I would highly recommend making this salad anytime…it was delicious and easy and perfect for impressing people with your creative cooking. The one drawback to the recipe is the presentation. The salad ends up looking rather simple…so next time I hope to roast some beets to add of top to create some color…or maybe a sprinkle of cherry tomatoes would do the trick!

Also, I'd like to note that this dressing was upper easy, delicious, and low fat (I think)! Don't tell anyone though, they'll NEVER know! Thank you Smitten Kitchen!!!