Green bean-and-potato salad with citrus vinaigrette

6 Servings

Ingredients

Quantity Ingredient
¾ pounds Green beans
3 cups Cubed red potato, (1 pound)
½ cup Thinly sliced shallots
¼ cup White wine vinegar
1 tablespoon Minced fresh basil
1 teaspoon Grated orange rind
2 tablespoons Fresh orange juice
1 teaspoon Grated lemon rind
2 tablespoons Fresh lemon juice
1 tablespoon Extra-virgin olive oil
¾ teaspoon Salt
¼ teaspoon Pepper
24 Cherry tomatoes, (3/4 pound) halved
3 cups Trimmed watercress, (1 bunch)

Directions

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 ¼ cup shallot mixture over beans, and toss well; cover and chill.

Pour another ¼ 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@... on Jan 28, 1997.

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