Arugula, roasted green bean & mushroom salad with herb vinaigrette | Recipes | WW USA

Ingredients

• 1/4 cup(s) White wine vinegar
• 3 Tbsp Water, warm
• 4 tsp Extra virgin olive oil
• 2 tsp Dijon mustard, coarse grain-variety
• 1/4 cup(s) Dill, chopped (plus extra for garnish)
• 2 tsp Jarred minced garlic
• 2 Tbsp Fresh parsley, chopped
• 3/4 tsp Kosher salt
• 1/4 tsp Black pepper
• 4 cup(s), cut into pieces Uncooked string beans, trimmed
• 4 cup(s), sliced Cremini mushroom, sliced
• 4 spray(s) Cooking spray
• 1/2 tsp Kosher salt
• 5 oz Arugula, baby variety (about 6 c)
• 2 cup(s) Grape tomatoes, halved