Name: Arugula, Potato, and Green-Bean Salad with Creamy Walnut Dressing
Yield: 8
Ingredients: 1 oz. 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 lb. fingerling potatoes -; 6 oz. haricots verts or other green beans -; 3 oz. baby arugula -

Arugula, Potato, and Green-Bean Salad with Creamy Walnut Dressing

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Ingredients for - Arugula, Potato, and Green-Bean Salad with Creamy Walnut Dressing

1. 1 oz. walnuts -

2. 2 tbsp. white-wine vinegar -

3. 2 tbsp. nonfat plain yogurt -

4. 1 tsp. Dijon mustard -

5. 1 tsp. Coarse salt -

6. Freshly ground pepper -

7. 2 tbsp. walnut oil -

8. 1 1/2 lb. fingerling potatoes -

9. 6 oz. haricots verts or other green beans -

10. 3 oz. baby arugula -

How to cook deliciously - Arugula, Potato, and Green-Bean Salad with Creamy Walnut Dressing

1. Stage

Preheat oven to 375 degrees. Place walnuts on a rimmed baking sheet. Toast in oven until fragrant, about 8 minutes. Let cool slightly. Finely chop, and set aside.

2. Stage

Whisk together vinegar, yogurt, mustard, 1/2 teaspoon 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.

3. Stage

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.

4. Stage

Prepare an ice-water bath; set aside. Return pan of water to a boil. Add green beans, and cook until tender and bright green, about 4 minutes. Using a slotted spoon, transfer to ice-water bath to stop the cooking. Transfer to a cutting board, and cut into 2-inch pieces.

5. Stage

Arrange arugula, potatoes, and green beans on a platter. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle with dressing; toss to coat.