Roasted new potato salad with tomatoes, green beans & basil

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
Basil Vinaigrette
12 Kalamata olives; pits removed
2 tablespoons Wellspring Chardonnary vinegar
6 tablespoons Extra virgin olive oil
½ cup Fresh basil
½ teaspoon Salt
1 Garlic clove; minced
Puree all in a blender until smooth.
2 breads, 1 1/2 fat

Directions

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.

Nutritional information per serving (8): 207 calories, 4g protein, 8g fat ( 1g saturated), 31g carbohydrates, 0mg cholesterol, 192mg sodium Exchanges: Recipe by: Wholefoods Market, Inc.

Posted to MC-Recipe Digest V1 #1023 by Suzy Wert <SuzyWert@...> on Jan 19, 1998

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