Name: Arugula, Potato, and Green Bean Salad with Walnut Dressing
Yield: Serves 8
Ingredients: 2 tablespoons white-wine vinegar; 2 tablespoons plain low-fat yogurt; 1 teaspoon Dijon mustard; 1/3 cup walnuts, toasted and finely chopped; Coarse salt and freshly ground pepper; 2 tablespoons walnut oil; 1 1/2 pounds fingerling potatoes, cut crosswise into 1/2-inch-thick rounds; 6 ounces haricots verts or other green beans, trimmed; 3 ounces baby arugula

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Arugula, Potato, and Green Bean Salad with Walnut DressingYunhee Kim

Finely chopped toasted walnuts bulk up the yogurt dressing for this gorgeous salad. It's pretty enough to serve to company, either as the main course of a vegetarian meal or as a meatless offering at a summer potluck.

Recipe information

Yield
Serves 8

Ingredients

2 tablespoons white-wine vinegar

2 tablespoons plain low-fat yogurt

1 teaspoon Dijon mustard

1/3 cup walnuts, toasted and finely chopped

Coarse salt and freshly ground pepper

2 tablespoons walnut oil

1 1/2 pounds fingerling potatoes, cut crosswise into 1/2-inch-thick rounds

6 ounces haricots verts or other green beans, trimmed

3 ounces baby arugula

Preparation

Step 1
1. Whisk together vinegar, yogurt, mustard, and the toasted nuts in a small bowl; season with salt and pepper. Add walnut oil in a slow, steady stream, whisking until emulsified.
Step 2
2. Bring a medium saucepan of salted water to a boil. Add potatoes, and cook until tender, about 10 minutes. Using a slotted spoon, transfer potatoes to a colander to drain. Return pan of water to a boil.
Step 3
3. Prepare an ice-water bath. Add green beans to boiling water and cook until tender and bright green, about 4 minutes. Using a slotted spoon, transfer to ice water to stop the cooking. Drain and cut into 2-inch pieces.
Step 4
4. Arrange arugula, potatoes, and green beans on a platter. Season with salt and pepper. Drizzle with dressing, toss to coat, and serve.

Nutrition Per Serving

Per serving: 122 calories

6 g fat

1 g saturated fat

0 mg cholesterol

17 g carbohydrates

4 g protein

3 g fiber

#### Nutritional analysis provided by Other

Reprinted with permission from Meatless From the Kitchens of Martha Stewart Living, © 2013 Martha Stewart Living Omnimedia, Inc. For more than twenty years, the food editors and chefs in the kitchens at MARTHA STEWART LIVING have produced dozens of bestselling cookbooks, including Martha Stewart's Cooking School, Martha's American Food, Martha's Baking Handbook, Everyday Food: Great Food Fast, and Power Foods.
MARTHA STEWART is the author of more than 75 books on cooking, entertaining, crafts, home-keeping, gardens, weddings, and decorating. She is the host of Cooking School on PBS.