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


Serves 8

  • 1 ounce walnuts (about 1/3 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 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


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.

Martha Stewart Favicon Martha Stewart
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