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 email@example.com on Jan 28, 1997.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (96g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 82 (77%)|
|Amt Per Serving||% DV|
|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 %|
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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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