Aruglua and Potato Salad

Finely chopped toasted walnuts bulk up the yogurt dressing for this gorgeous salad from Martha Stewart’s Meatless: More Than 200 of the Very Best Vegetarian Recipes (Clarkson Potter, January 2013). It’s simple to prepare, yet pretty enough to serve to company, either as the main course of a vegetarian meal or as a meatless offering at a summer potluck.

Arugula, Potato, and Green Bean Salad with Walnut Dressing
Recipe from Meatless: More Than 200 of the Very Best Vegetarian Recipes

Serves 8

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 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. 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.

Per serving: 122 calories, 6 g fat (1 g saturated fat), 0 mg cholesterol, 17 g carbohydrates, 4 g protein, 3 g fiber