| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats | Sami | Salads, Appetizers, Vegetables | 6 | To 8 |
INGREDIENTS
| 2 | lb | Small new potatoes, cut into chunks |
| 1 | lb | Green beans, trimmed and cut into 2 inch pieces |
| 1 | sm | Red onion, thinly sliced |
| 1/2 | c | Packed fresh basil |
| 1/3 | c | Chicken stock or vegetable stock |
| 1/4 | c | Olive oil |
| 1/4 | c | White wine vinegar |
| 2 | tb | Dijon mustard |
| 1 | tb | Balsamic vinegar |
| 2 | cl | Garlic |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
INSTRUCTIONS
DRESSING Cook potatoes in a large saucepan of boiling salted water for 10 minutes or until tender. Remove with slotted spoon to a salad bowl. Add beans to saucepan and bring to a boil; cook 3 to 5 minutes or until tender-crisp. Drain and chill under cold water; drain again. Add beans and onion to salad bowl. Dressing: In a food processor or blender, puree basil, stock, oil, wine vinegar, mustard, balsamic vinegar, garlic, salt and pepper. Pour over potato mixture; toss well. Cover and refrigerate if making ahead; serve within 4 hours. Yield: 6 to 8 servings. Typed in MMFormat by cjhartlin@email.msn.com Source: Fast and Easy Cooking Oct. 22/99 Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Oct 22, 1999
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