Arugula, Potato, And Green Bean Salad With Creamy Walnut Dressing

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1 ounce walnuts (about 1/3 cup)

2 tablespoons white-wine vinegar

2 tablespoons nonfat plain yogurt

1 teaspoon Dijon mustard

1 teaspoon coarse salt

Freshly ground pepper

2 tablespoons walnut 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

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