February 6, 2013 - 6:39 AM
Here's another recipe from "Meatless," from Martha Stewart Living, featured in today's Buffalo News.
Arugula, Potato, and Green Bean
Salad with Walnut Dressing
2 tablespoons white-wine vinegar
2 tablespoons plain low-fat yogurt
1 teaspoon Dijon mustard
1/3 cup walnuts, toasted (see page 363)
and finely chopped
Coarse salt and 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,
3 ounces baby arugula
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. Serves 8
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.
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
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.
4. Arrange arugula, potatoes, and green
beans on a platter. Season with salt and pepper. Drizzle with dressing, toss to
coat, and serve.
G Per serving: 122 calories, 6 g fat (1 g saturated
fat), 0 mg cholesterol, 17 g carbohydrates, 4 g protein, 3 g fiber