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Recipe: Arugula, potato, and green bean salad with walnut dressing, from 'Meatless'

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, trimmed

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 a boil.


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


Food and Drink
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