Arugula, POtato, and Green Bean Salad with Creamy Walnut Dressing

By angielaine

Ingredients

• 1/3 cup Walnuts
• 2 Tbsp white-wine vinegar
• 2 Tbsp nonfat plain yogurt
• 1 tsp Dijon mustard
• 1 tsp Coarse salt
• Freshly ground pepper
• 2 Tbsp walnut oil
• 1 1/2 lbs. Fingerling potatoes, cut crosswise into 1/2-inch thick rounds
• 6 oz Haricots-verts or other green beans, trimmed
• 3 oz Baby Arugula

Details

Servings 8

Preparation

Step 1

Preheat oven to 375°. Place walnuts on a rimmed baking sheet. Toast in oven till fragrant, about 8 minutes. Let cool slightly. Finley chop, and set aside. Whisk together vinegar, yogurt, mustard, ½ tsp salt, and the toasted nuts in a small bowl; season with pepper. Add oil in a slow steady stream, whisking until emulsified. Set dressing aside. Bring a medium saucepan of water to a boil. Add potatoes, and cook until tender, about 10 minutes. Using a slotted spoon, transfer potatoes to a colander to drain. Set aside. Prepare an ice-water bath; set aside. Return pan of water to a boil. Add green beans, and cook until tenser and bright green, about 4 minutes. Using a slotted spoon, transfer to ice-bath to stop the cooking. Transfer to a cutting board and cut into 2-inch pieces. Arrange arugula, potatoes, and green beans on a platter. Season with remaining ½ tsp salt and ¼ tsp pepper. Drizzle with dressing; toss to coat.