Roasted new potato salad with basil vinaigret

8 Servings

Ingredients

Quantity Ingredient
2 pounds Organic new potatoes; cubed
1 teaspoon Extra Virgin Olive Oil
1 pinch Salt and Pepper
¼ pounds Fresh green beans stems removed, sliced
2 mediums Organic tomatoes cut in half
1 cup Salad greens; washed
2 tablespoons Chardonnary vinegar (Wellspring brand)
6 tablespoons Extra virgin olive oil
½ cup Fresh basil
½ teaspoon Salt
1 Garlic clove; minced
12 Kalamata olives pits removed

Directions

BASIL VINAIGRETTE

Roasted New Potato Salad with Tomatoes, Green Beans and Basil Vinaigrette

Preheat oven to 400 degrees. Toss potatoes with olive oil, salt and pepper, cover and roast until tender (35-40 minutes). Let cool. While potatoes roast, cook beans in boiling water until just tender (3-4 minutes), rinse in cold water, set aside. Toss potatoes, beans, tomatoes with Vinaigrette. Spoon mixture onto a plate arranged with salad greens, garnish with olives.

For Basil Vinaigrette: Puree all in a blender until smooth.

Nutritional information per serving (8): 207 calories, 4g protein, 8g fat ( 1g saturated), 31g carbohydrates, 0mg cholesterol, 192mg sodium Exchanges: 2 breads, 1½ fat

Copyright Whole Foods Market, 1995, wfm@...

() Reprinted with permission from Whole Foods Market Meal-Master compatible format courtesy of Karen Mintzias

Related recipes