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Green Bean-And-Potato Salad With Citrus Vinaigrette

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB3, C, E
MineralsCopper, Natrium, Chromium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 lb 340g / 11oz Green beans

  2. 3 cups 711ml Cubed red potato - (1 pound)

  3. 1/2 cup 118ml Thinly sliced shallots

  4. 1/4 cup 59ml White wine vinegar

  5. 1 tablespoon 15ml Minced fresh basil

  6. 1 teaspoon 5ml Grated orange rind

  7. 2 tablespoons 30ml Fresh orange juice

  8. 1 teaspoon 5ml Grated lemon rind

  9. 2 tablespoons 30ml Fresh lemon juice

  10. 1 tablespoon 15ml Extra-virgin olive oil

  11. 3/4 teaspoon 3.8ml Salt

  12. 1/4 teaspoon 1 1/3ml Pepper

  13. 24 Cherry tomatoes - halved

  14. 3 cups 711ml Watercress (1 bunch) - trimmed

Instructions Jump to Ingredients ↑

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

  2. Steam potato, covered, for 8 minutes or until crisp-tender. Place potato in another bowl; set aside.

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

  4. Pour 1/4 cup shallot mixture over beans, and toss well; cover and chill.

  5. Pour another 1/4 cup shallot mixture over potato, and toss well; cover and chill.

  6. Pour remaining shallot mixture over tomatoes, and toss well; cover and chill.

  7. Divide beans, potato, tomatoes, and watercress evenly among 6 plates. Drizzle any remaining shallot mixture over watercress.

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