Try this Green Bean-And-Potato Salad with Citrus Vinaigrette recipe, or contribute your own.
Suggest a better descriptionTrim 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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Serving Size: 1 Serving (96g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 106 | ||
Calories from Fat: 82 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.1g | 12 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 0mg | 0 % | |
Sodium 4.3mg | 0 % | |
Potassium 143.4mg | 4 % | |
Total Carbohydrate 5.6g | 2 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 3.3g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 106
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