| 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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