Recipe - Green Bean-And-Potato Salad With Citrus Vinaigrette

Three fourths pound Green beans
3 cup Cubed red potato, (1 pound)
One half cup Thinly cut or sliced up shallots
One fourth cup White wine vinegar
1 tablespoon Minced fresh basil
1 teaspoon Grated orange rind
2 tablespoon Fresh orange juice
1 teaspoon Grated lemon rind
2 tablespoon Fresh lemon juice
1 tablespoon Extravirgin olive oil
Three fourths teaspoon Salt
One fourth teaspoon Pepper
24 Cherry tomatoes, (Three fourths pound)
halved
3 cup Trimmed watercress, (1
bunch)

Trim ends from green beans, and remove strings. Steam beans, covered, 8
minutes or until crisptender. Place beans in a bowl; set aside.

Steam potato, covered, for 8 minutes or until crisptender. Place potato in
another bowl; set aside.

Combine shallots and next 9 ingredients (shallots through pepper) in a
small bowl; stir well.

Pour One fourth cup shallot mixture over beans, and toss well; cover and chill.

Pour another One fourth 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 MCRecipe Digest V1 #416 by igor@digex.net on Jan 28, 1997.