Looking for receipe from Cooking Light Tour 2000

[KimNJ]

I am looking for a green bean, red potato, cherry tomato salad with a citrus vinegrette
dressing that I choose when the cooking light
18 wheeler truck came to town, if anyone has
it I would greatly appreciate receiving a copy. Please post. You steam the green beans and red potatoes slightly then put
each veg. out on a plate seperately with the
dressing drizzled over.

[Grace]

Here you go:

CookWare(tm) from Cooking Light(r)

Green Bean-and-Potato Salad With Citrus Vinaigrette

SOURCE: Cooking Light YEAR: June 1995 PAGE: 78

INGREDIENTS FOR 6 SERVINGS:
3/4 pound green beans
3 cups cubed red potato (about 1 pound)
1/2 cup thinly sliced shallots
1/4 cup white wine vinegar
1 tablespoon minced fresh basil
1 teaspoon grated orange rind
2 tablespoons fresh orange juice
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
3/4 teaspoon salt
1/4 teaspoon pepper
24 cherry tomatoes, halved (about 3/4 pound)
3 cups trimmed watercress (about 1 bunch)

INSTRUCTIONS:
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.

NUTRITIONAL INFORMATION:
CALORIES 120 (20% from fat); PROTEIN 3.8g; FAT 2.6g (sat 0.4g, mono 1.7g, poly
0.3g); CARB 22.4g; FIBER 3.7g; CHOL 0mg; IRON 2mg; SODIUM 316mg; CALC 61mg