Recipe Details
Ingredients
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1 ½poundsred potatoes
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¾poundfresh green beans, trimmed and snapped
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1smallred onion, chopped
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¼cupchopped fresh basil
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salt and pepper to taste
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½cupextra virgin olive oil
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¼cupbalsamic vinegar
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2tablespoonsDijon mustard
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2tablespoonsfresh lemon juice
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1clovegarlic, minced
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1dashWorcestershire sauce
Cooking Directions
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Place potatoes in a large pot and fill with about 1 inch of water; bring to a boil. Cook until potatoes are tender, about 15 minutes; add green beans to steam after the first 10 minutes. Drain and allow to cool slightly.
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Cut potatoes into quarters and transfer to a large bowl. Add green beans, onion, basil, salt, and pepper; toss until combined. Set aside.
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Whisk together olive oil, balsamic vinegar, mustard, lemon juice, garlic, and Worcestershire sauce in a medium bowl until well combined. Pour over salad and stir to coat. Season with salt and pepper.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe10 | |
| Calories176 | |
| % Daily Value * | |
| Total Fat 11g |
14% |
| Saturated Fat 2g |
8% |
| Sodium 97mg |
4% |
| Total Carbohydrate 17g |
6% |
| Dietary Fiber 2g |
9% |
| Total Sugars 2g |
|
| Protein 2g |
4% |
| Vitamin C 16mg |
17% |
| Calcium 22mg |
2% |
| Iron 1mg |
3% |
| Potassium 327mg |
7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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