French Potato-Arugula Salads
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Ingredients
- ½ (28-oz) bag assorted new potatoes
- ½ (8-oz) pkg French green beans, halved crosswise
- ¼ cup pine nuts
- ¼ cup Champagne vinaigrette
- 2 Tbsp chopped fresh dill
- 2 Tbsp chopped fresh basil
- 1 stalk celery, chopped
- ½ (15-oz) can cannellini beans, drained and rinsed
- ½ (5-oz) pkg baby arugula
- ¼ cup thinly sliced radishes
Instructions
- Bring potatoes and water to cover to a boil in a large saucepan; boil 15 minutes or until tender, adding green beans during last 3 minutes of cooking. Drain and rinse under cold running water. Quarter potatoes.
- Toast nuts in a dry skillet over medium heat until fragrant, stirring constantly.
- Whisk together vinaigrette, dill, basil, and celery in a bowl. Add potato mixture, beans, nuts, arugula, and radishes; toss.
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