Roasted new potato salad with basil vinaigrette
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@...
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Reprinted with permission from Whole Foods Market Meal-Master compatible format courtesy of Karen Mintzias