Potato, Green Bean, and Feta Salad with Yogurt Dressing from Lighter, Quicker, Better: Cooking for t

Name: Potato, Green Bean, and Feta Salad with Yogurt Dressing from Lighter, Quicker, Better: Cooking for t
Ingredients: 3 to 4 cups torn salad greens, such as tender chicory, red leaf lettuce, watercress, Boston lettuce, and/or radicchio; 1 tablespoon chopped dill, including stems; ⅓ cup plain lowfat or nonfat yogurt; 2 tablespoons slivered red (bell) pepper; Freshly ground black pepper; 1 ounce feta cheese, rinsed, dried, and crumbled; ¾ pound small (about 1 inch) yellow Finn or red new potatoes, scrubbed and halved, or larger potatoes cut into 1-inch cubes; ½ pound tender green beans, trimmed and cut into 1-inch lengths

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We like cooked potatoes so much we add them to tossed green salads as readily as some people do wedges of tomato. Steaming the potatoes and green beans in the same pot saves time and clean-up. The ...

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Ingredients

3 to 4 cups torn salad greens, such as tender chicory, red leaf lettuce, watercress, Boston lettuce, and/or radicchio
1 tablespoon chopped dill, including stems
⅓ cup plain lowfat or nonfat yogurt
2 tablespoons slivered red (bell) pepper
Freshly ground black pepper
1 ounce feta cheese, rinsed, dried, and crumbled
¾ pound small (about 1 inch) yellow Finn or red new potatoes, scrubbed and halved, or larger potatoes cut into 1-inch cubes
½ pound tender green beans, trimmed and cut into 1-inch lengths