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Green Bean-And-Potato Salad with Citrus Vinaigrette



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  • Cooking Time: N/A

Green Bean-And-Potato Salad with Citrus Vinaigrette

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

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 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

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)

Serves:

6 Servings

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