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.

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