Green bean-and-potato salad with citrus vinaigrette
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Green beans |
| 3 | cups | Cubed red potato, (1 pound) |
| ½ | cup | Thinly sliced shallots |
| ¼ | cup | White wine vinegar |
| 1 | tablespoon | Minced fresh basil |
| 1 | teaspoon | Grated orange rind |
| 2 | tablespoons | Fresh orange juice |
| 1 | teaspoon | Grated lemon rind |
| 2 | tablespoons | Fresh lemon juice |
| 1 | tablespoon | Extra-virgin olive oil |
| ¾ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 24 | Cherry tomatoes, (3/4 pound) halved | |
| 3 | cups | Trimmed watercress, (1 bunch) |
Directions
Trim ends from green beans, and remove strings. Steam beans, covered, 8 minutes or until crisp-tender. Place beans in a bowl; set aside.
Steam potato, covered, for 8 minutes or until crisp-tender. Place potato in another bowl; set aside.
Combine shallots and next 9 ingredients (shallots through pepper) in a small bowl; stir well.
Pour ¼ cup shallot mixture over beans, and toss well; cover and chill.
Pour another ¼ cup shallot mixture over potato, and toss well; cover and chill.
Pour remaining shallot mixture over tomatoes, and toss well; cover and chill.
Divide beans, potato, tomatoes, and watercress evenly among 6 plates.
Drizzle any remaining shallot mixture over watercress. Yield: 6 servings.
Per serving: 211 Calories; 5g Fat (17% calories from fat); 8g Protein; 43g Carbohydrate; 0mg Cholesterol; 338mg Sodium Recipe by: Cooking Light, June 1995, page 78 Posted to MC-Recipe Digest V1 #416 by igor@... on Jan 28, 1997.