ROSETTA'S GREEN BEAN AND POTATO SALAD
Provided by Food Network
Categories side-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Put the potatoes in a large pot; add water to cover by 2 inches. Cover the pot and bring to boil over medium-high heat. Cook until the potatoes are cooked through, about 30 minutes. Drain and let cool slightly.
- Meanwhile, bring another large saucepan of water to a boil; salt generously. Blanch the green beans until crisp-tender, 2 to 3 minutes. Drain and then shock in an ice water bath to stop cooking.
- When cool enough to handle, cut the potatoes into 1 1/2-inch chunks and place in a large serving bowl. Add the green beans, red onions and tomatoes and toss together. In a small bowl, whisk together the vinegar, olive oil and dried basil. Pour about three-quarters of the dressing over the salad and toss to combine. (The potatoes should break up a bit and coat the salad.) Add salt and pepper to taste. Serve at room temperature, garnished with torn basil.
POTATO AND GREEN BEAN SALAD WITH BALSAMIC VINAIGRETTE
This is awesome! This salad will stay for several days, and improves in flavor. It may be served chilled or room temperature. Preparation time includes cooking the potatoes and beans.
Provided by Kittencalrecipezazz
Categories Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine the potatoes, green beans, onion and basil.
- Mix/whisk all the vinaigrette ingredients togther (I like to shake it in a small jar).
- Add in the Balsamic vinaigrette mixture to the warm potato/bean mixture; toss well to coat.
- Season with salt and pepper to taste.
- Serve chilled or room temperature.
Nutrition Facts : Calories 350.4, Fat 18.6, SaturatedFat 2.6, Sodium 77.9, Carbohydrate 42.5, Fiber 6.3, Sugar 6.4, Protein 6.3
ITALIAN GREEN BEAN SALAD
This colorful salad is great to take to a pot luck or for a buffet.Serve it at room temperature or slightly chilled. Pine nuts add a nice crunch! From a November 1985 issue of Bon Appetit in a "Delicious Do-Ahead Dinner " feature.
Provided by Leslie in Texas
Categories Vegetable
Time 32m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook beans in 2 quarts boiling, salted water until crisp-tender, about 7 minutes.
- Drain and rinse well under cold water; drain again and pat dry.
- Combine vinegar,mustard and salt in medium bowl.
- Slowly whisk in oil in thin stream.
- Combine beans, onion and 1/2 cup pine nuts in large bowl; mix in vinaigrette.
- Season to taste with salt and pepper and let marinate 15 to 30 minutes.
- Alternate radicchio and Bibb lettuce leaves over large platter.
- Mound bean mixture in center, sprinkle with reserved pine nuts and serve.
Nutrition Facts : Calories 389.6, Fat 35.9, SaturatedFat 4, Sodium 426.3, Carbohydrate 16.5, Fiber 6.4, Sugar 4.1, Protein 6.2
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