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Basil, Potato And Green Bean Salad

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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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