- home |
- Add Your Recipe |
- My Recipes |
- My Cookbooks |
- My Menus |
- My Settings |
- Sign In |
- Sign Up
170 minutes
Prep: 20 minutes
Cook: 30 minutes
124 calories per serving view nutrition facts
8 servings
suggest servings
Be the first to add a photo of this recipe!
| Dressing | |||
| 1 | cup | water | cold |
| 2 | teaspoons | cornstarch | |
| 1/3 | cup | red wine vinegar | |
| 1 | teaspoon | tomato paste | |
| 1 | large | garlic clove | peeled, pressed |
| 1 | tablespoon | country dijon mustard | |
| 1/2 | teaspoon | basil | crushed |
| 1/2 | teaspoon | oregano | crushed |
| 1 | pinch | cayenne pepper | |
| 1/4 | teaspoon | salt | |
| 1 | x | black pepper | freshly ground |
| 1 | tablespoon | olive oil | |
| Salad | |||
| 2 | pounds | red potatoes | |
| 1 | medium | shallot | peeled, minced |
| 1/2 | pound | green beans | trimmed and cut into halves if long |
| 1/2 | cup | kalamata olives | halved and pitted |
| 3 | each | italian plum (roma) tomatoes | seeded and cut into slivers |
| 8 | each | basil | slivered |
TO PREPARE THE DRESSING: Combine about 1 tablespoon of the water with the cornstarch to dissolve.
Combine the remaining water, cornstarch mixture, vinegar and tomato paste in a saucepan and bring to a boil.
Continue boiling until slightly thickened.
Remove from the heat and whisk in the garlic, mustard, basil, oregano, cayenne, salt, pepper and olive oil.
Refrigerate at least 1 hour.
TO PREPARE THE SALAD: Scrub the potatoes but do not peel.
Cut in halves.
Place in a steamer basket and steam over boiling water until tender, about 20-25 minutes.
Drain and tranfer to a bowl.
Add 4 tablespoons of the dressing and the shallot.
Refrigerate 1 to several hours.
Bring a small pan of water to the boil, add the beans and time about 5 minutes, or until tender.
Drain and plunge into ice water to stop the cooking.
Pat dry and add to the potatoes.
Stir in the olives, tomatoes and basil leaves.
Add enough dressing to coat the salad.
If making the salad ahead, refrigerate; remove from refrigeration about 1 hour before serving.
| % Daily Value* | |
| Total Fat 2.0g | 3% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 96mg | 4% |
| Total Carbohydrate 24.0g | 8% |
| Dietary Fiber 5.0g | 21% |
| Sugars 2.0g | |
| Protein 4.0g | 8% |
| Vitamin A | 12% | Vitamin C | 28% | |
| Calcium | 7% | Iron | 41% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
How is this calculated?| Not a member? You can still rate this recipe! |
|
Note: You must be a member to submit a review. Please Sign in or Sign Up.
How about a margarita party? Before we break out the blender let's discuss ingredients. The traditional margarita...
Nowadays people always eat more meat, baby bok choy with mushrooms and tofu are very health, help us clear our body, we should begin to eat more vegetables!
Curry those chicken legs with this delicious recipe that uses lemon juice and plain yogurt.
