Veggie Life, Summer, 2001: Potato and Beet Salad with Rosemary-Basil Vinaigrette

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* Exported from MasterCook *

 

POTATO AND BEET SALAD WITH ROSEMARY-BASIL VINAIGRETTE

 

Recipe By :Lisa Turner

Serving Size : 4 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

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10 ounces red-skinned potatoes -- (10 to 12)

5 small beets

1 tablespoon wine vinegar

2 tablespoons Dijon-style mustard

2 tablespoons olive oil

2 tablespoons minced fresh basil

2 tablespoons minced fresh rosemary

l/3 cup thinly sliced red onion

 

1. In separate pots, cover potatoes and

beets with water and boil gently for 25 to

35 minutes, until tender. Drain and cool

slightly. Remove skin from beets. Slice

beets and potatoes into thin rounds. Set

aside.

2. In a mixing bowl, whisk together vine-

gar and mustard. Add oil, whisking con-

stantly until dressing is emulsified. Whisk

in basil and rosemary.

3. Add beets, potatoes, and onion to

dressing, tossing gently to coat. Let stand

at room temperature for 1 hour before

serving, to allow flavors to develop.

VEGAN

PER SERVING: 168CAL (41% from fat), 3g PROT, 8g

FAT, 24g CARB, 124mg SOD, Omg CHOL, 2.7g FIBER.

 

 

Source:

" Veggie Life, Summer, 2001 "

 

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Per Serving (excluding unknown items): 110 Calories; 7g Fat (56.5% calories from

fat); 2g Protein; 11g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 174mg

Sodium. Exchanges: 0 Lean Meat; 2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0