CATEGORY |
CUISINE |
TAG |
YIELD |
Grains |
|
Salads |
6 |
Servings |
INGREDIENTS
3/4 |
lb |
Green beans |
3 |
c |
Cubed red potato, (1 pound) |
1/2 |
c |
Thinly sliced shallots |
1/4 |
c |
White wine vinegar |
1 |
tb |
Minced fresh basil |
1 |
ts |
Grated orange rind |
2 |
tb |
Fresh orange juice |
1 |
ts |
Grated lemon rind |
2 |
tb |
Fresh lemon juice |
1 |
tb |
Extra-virgin olive oil |
3/4 |
ts |
Salt |
1/4 |
ts |
Pepper |
24 |
|
Cherry tomatoes, (3/4 pound) halved |
3 |
c |
Trimmed watercress, (1 bunch) |
INSTRUCTIONS
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 1/4 cup shallot mixture over beans, and toss well; cover and chill.
Pour another 1/4 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@digex.net on Jan 28, 1997.
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