Salad:
1 1/2 pounds small red-skinned potatoes
3/4 pound small green beans
1 small sweet onion, chopped
1/4 cup chopped fresh Basil
2 roma tomatoes diced
In a large pot over medium-high heat, steam potatoes until tender. Remove from heat and let cool; cut into quarters.
In a pot of boiling salted water, cook green beans approximately 5 to 6 minutes or until crisp tender. Remove from heat and drain. Transfer bean to a bowl of ice water and let cool. When cool, drain and cut beans in half.
In a large bowl, combine potatoes, green beans, sweet onion, and basil. Add Balsamic Vinaigrette and toss to coat. Season with salt and pepper to taste.
In a pot of boiling salted water, cook green beans approximately 5 to 6 minutes or until crisp tender. Remove from heat and drain. Transfer bean to a bowl of ice water and let cool. When cool, drain and cut beans in half.
In a large bowl, combine potatoes, green beans, sweet onion, and basil. Add Balsamic Vinaigrette and toss to coat. Season with salt and pepper to taste.
Vinagerette:
1/4 cupbalsamic vinegar
1 clove minced garlic
2 tablespoons fresh lime juice
Dash of Worcestershire sauce
1/2 cup EVOO
2 tablespoons Dijon mustard
Salt & Pepper
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