| 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 | T | Minced fresh basil |
| 1 | t | Grated orange rind |
| 2 | T | Fresh orange juice |
| 1 | t | Grated lemon rind |
| 2 | T | Fresh lemon juice |
| 1 | T | Extra-virgin olive oil |
| 3/4 | t | Salt |
| 1/4 | t | 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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