Instructions: Cook the green beans in boiling water to desired doneness. Drain and rinse under cold water until cooled; drain.

Place green beans in large bowl with mushrooms and walnuts.

In a small bowl, stir together the mayonnaise, yogurt, mustard, and salt. Pour the dressing over the salad, grind the pepper on top, and toss to combine.

This recipe yields 6 to 8 servings.

Comments: This divine, rich salad is great for party buffets. The green beans look great whole but are a little hard to eat gracefully, so feel free to cut them in half for more bite-size pieces.

Variation: For an even richer dressing, substitute sour cream for the yogurt.

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