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