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Ingredientes
- 1Â 1/2 lb new red potato
- 1/4 c. extra virgin olive oil
- 1/3 c. walnuts, pcs
- 3/4 lb green beans, trimmed, and, cut into 1.5 inch pcs
- 3 x green onion, sliced
- 1/2 c. fresh packed basil
- 1/8 c. walnut oil
- 1/8 c. white wine vinegar
- 2 clv garlic, minced
Direcciones
- Scrub potatoes and cut into wedges.
- Place in foil pan and drizzle half of extra virgin olive oil over potatoes and season with salt and pepper.
- Place on a medium grill for 30- 35 min and toss occasionally. Let cold.
- Place walnuts on a baking sheet and toast for 5-7 min.
- Cook beans for 3-4 min till crisp. Drain and rinse with cool water.
- Add in to potatoes along with onions.
- Puree basil with walnut oil and remaining extra virgin olive oil, vinegar and garlic.
- Season with salt and pepper and pour over potato mix.
- Toss well to coat. Sprinkle with walnuts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 301g | |
| Recipe makes 4 servings | |
| Calories 444 | |
| Calories from Fat 211 | 48% |
| Total Fat 24.1g | 30% |
| Saturated Fat 2.88g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 18mg | 1% |
| Potassium 1152mg | 33% |
| Total Carbs 49.37g | 13% |
| Dietary Fiber 11.5g | 38% |
| Sugars 2.09g | 1% |
| Protein 10.22g | 16% |
