Green Bean-And-Potato Salad with Citrus Vinaigrette
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Yield: 6 Servings Ready in 1 hours
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|1 tsGrated orange rind|
|1/2 cThinly sliced shallots|
|24 Cherry tomatoes, (3/4 pound)|
|3 cTrimmed watercress, (1|
|3/4 lbGreen beans|
|1 tbExtra-Virgin Olive Oil|
|3 cCubed red potato, (1 pound)|
|1/4 cWhite wine vinegar|
|2 tbFresh orange juice|
|1 tsLemon Rind; grated|
|2 tbFresh Lemon Juice|
|1 tbMinced fresh basil|
Green Bean-And-Potato Salad with Citrus Vinaigrette Preparation
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 firstname.lastname@example.org on Jan 28, 1997.
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