Title: Green Bean-And-Potato Salad with Citrus Vinaigrette
Categories: Salad
Yield: 6 Servings

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)

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

By igor@digex.net on Jan 28, 1997.

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