Arugula, Spinach & Potato Salad

INGREDIENTS:

  • 1/3 cup walnuts, chopped and toasted plus another handful for garnish
  • 4 T white wine vinegar
  • 4 T plain yogurt
  • 2 tsp Dijon mustard
  • 1 tsp coarse salt
  • Freshly ground pepper
  • 4 tablespoons walnut oil
  • 1 tsp honey
  • Bag of fingerling potatoes
  • Bag of fresh green beans, ends trimmed
  • Arugula and spinach salad (sold separately or already mixed)

SALAD INSTRUCTIONS:

Boil the potatoes until just tender. Strain and cut lengthwise, set aside to cool.

Steam the green beans until just tender.

Lay arugula and spinach on a large platter or in a large bowl and add the green beans, potatoes, and a handful of the walnuts. Mix.

Add the dressing and toss to coat. *The dressing makes a lot; use sparingly!

 

DRESSING INSTRUCTIONS:

In a small bowl, whisk together the vinegar, yogurt, Dijon mustard, S&P. Slowly add the oil and whisk until fully incorporated. Add 1/3 cup walnuts and the honey and give it a good stir. Serve over the salad or on the side.