2

Arugula, Roasted Green Bean & Mushroom Salad with Herb Vinaigrette

Total Time
50 min
Prep
30 min
Cook
20 min
Serves
4
Difficulty
Easy
If baby arugula is too bitter for your taste, swap in mixed greens or spinach instead.
Ingredients

white wine vinegar

¼ cup(s)

water

3 Tbsp, warm

extra virgin olive oil

4 tsp

Dijon mustard

2 tsp, coarse grain-variety

dill

¼ cup(s), chopped (plus extra for garnish)

minced garlic

2 tsp

fresh parsley

2 Tbsp, chopped

kosher salt

¾ tsp

black pepper

¼ tsp

uncooked string beans

4 cup(s), trimmed

cremini mushroom(s)

4 cup(s), sliced

cooking spray

4 spray(s)

kosher salt

½ tsp

black pepper

¼ tsp

arugula

5 oz, baby variety (about 6 c)

grape tomatoes

2 cup(s), halved

Instructions

  1. Whisk together vinegar, water, oil, mustard, dill, garlic, parsley, 3/4 tsp salt and 1/4 tsp pepper; set aside.
  2. Preheat oven to 400°F. Line 2 baking pans with parchment paper.
  3. Spread green beans on one prepared pan and mushrooms on other pan; coat with cooking spray and season with 1/2 tsp salt and 1/4 tsp pepper. Roast, stirring once halfway through, until browned, about 20 minutes.
  4. In a serving bowl, combine arugula, roasted vegetables and tomatoes; drizzle with dressing and garnish with dill.
  5. Serving size: 2 c salad with 2 Tbsp dressing

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