Arugula, Potato, and Green Bean Salad with Walnut Dressing
A fresh and elegant salad combining tender fingerling potatoes, crisp green beans, and peppery arugula, all tossed in a creamy walnut dressing. The toasted walnuts and walnut oil add a rich, nutty flavor that complements the vegetables perfectly.
Ingredients
- •2 tablespoons white-wine vinegar
- •2 tablespoons plain low-fat yogurt
- •1 teaspoon Dijon mustard
- •⅓ cup walnuts
- •to taste salt and pepper
- •2 tablespoons walnut oil
- •1½ pounds fingerling potatoes
- •6 ounces haricots verts
- •3 ounces baby arugula
Cooking Instructions
- 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.
5 min
- 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.
15 min
- 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.
8 min
- 4.
4. Arrange arugula, potatoes, and green beans on a platter. Season with salt and pepper. Drizzle with dressing, toss to coat, and serve.
5 min
