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


The satisfying crunch of walnuts gives a helping of salad greens added dimension; the nuts have a natural affinity for arugula, spinach, endive, and watercress.


  • 1 ounce walnuts (about ⅓ cup)

  • 2 tablespoons white-wine vinegar

  • 2 tablespoons nonfat plain yogurt

  • 1 teaspoon Dijon mustard

  • 1 teaspoon coarse salt

  • Freshly ground pepper

  • 2 tablespoons walnut oil

  • 1 ½ pounds fingerling potatoes, cut crosswise into ½-inch-thick rounds

  • 6 ounces haricots verts or other green beans, trimmed

  • 3 ounces baby arugula


  1. 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. 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. 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. 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. 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.

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