Dinner salad

Last week I made this salad for the second time and it was a hit. The original recipe is from martha stewart and can be googled. But I changed a few things namely I used almonds instead of walnuts.

Ingredients

1 ounce raw unsalted almonds (about 1/3 cup)
2 tablespoons white-wine balsamic vinegar
2 tablespoons nonfat plain yogurt
1 teaspoon Dijon mustard
1 teaspoon coarse salt
Freshly ground pepper
2 tablespoons olive 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 ( or mixed greens)

Directions

Preheat oven to 375. Place almonds on a rimmed baking sheet. ( I always skip this step. I like my almonds raw.)Toast in oven until fragrant, about 8 minutes. Let cool slightly. Finely chop, and set aside.
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.
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.
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.
Arrange arugula ( you can use mixed greens if you don't have 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. We've also added a tiny bit of blue cheese on top. Delish!



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