INGREDIENTS
Red Wine Viniagrette
1/2
cup red wine vinegar
3/4
cup olive oil
2
tablespoons lemon juice
2
tablespoons honey Dijon mustard
2
cloves garlic, minced
1/2
teaspoon sugar
1/2
teaspoon salt
1/2
teaspoon black pepper
Potato Salad
3
pounds (about 8 cups) new potatoes, unpeeled, halved or quartered and cooked
1
cup (4 ounces) shredded Cheddar cheese
1
cup (4 ounces) shredded mozzarella cheese
2
cups fresh green beans, trimmed and blanched
1
medium red bell pepper, cut into strips
1
medium red onion, cut into strips
3/4
cup basil leaves, cut into thin strips
6
slices bacon, cooked and crumbled
PREPARATION:
- For vinaigrette, place all ingredients in small jar with tight-fitting lid; shake well. Refrigerate until ready to use. Shake before using.
- For potato salad, place potatoes in a large bowl. Add cheeses and drizzle 1/4 cup Red Wine Viniagrette over mixture. Marinate at room temperature for 30 minutes. Add green beans, bell pepper, red onion and basil to salad mixture. Pour remaining dressing over salad; toss to coat. Garnish with crumbled bacon.
This recipe appears in:
Salads
NUTRITIONAL INFORMATION:
Sodium
379 mg
Protein
10 g
Fiber
3 g
Carbohydrate
22 g
Cholesterol
11 mg
Saturated Fat
2 g
Total Fat
8 g
Calories from Fat
37 %
Calories
197
DIETARY EXCHANGE:
Fat
1
Meat
1
Starch
1-1/2
