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Receta Potato, Corn, And Cherry Tomato Salad With Basil Dressing
by Global Cookbook

Potato, Corn, And Cherry Tomato Salad With Basil Dressing
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Ingredientes

  • 2 Tbsp. White-wine vinegar
  • 1/2 c. Extra virgin olive oil
  • 1 c. Packed fresh basil leaves
  • 2 1/2 lb Small red potatoes
  •     The kernels cut from 6 cooked ears of corn
  • 1/2 lb Cherry tomatoes, halved

Direcciones

  1. In a blender or possibly food processor blend together the vinegar, the oil, the basil, and salt and pepper to taste till the dressing is emulsified. In a large saucepan combine the potatoes with sufficient cool water to cover them by 2 inches, bring the water to a boil, and simmer the potatoes for 15 min, or possibly till they are tender. Drain the potatoes, let them cold, and quarter them. In a large bowl combine the corn, the potatoes, the tomatoes, the dressing, and salt and pepper to taste and toss the salad gently.
  2. Serves 8.