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ROASTED NEW POTATO SALAD WITH BASIL VINAIGRETTE
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salads Side dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Organic new potatoes -- cubed
1 t Extra Virgin Olive Oil
1 pn Salt and Pepper
1/4 lb Fresh green beans
-- stems removed, sliced
2 md Organic tomatoes
-- cut in half
1 c Salad greens -- washed
-----BASIL VINAIGRETTE-----
2 tb Chardonnary vinegar
-(Wellspring brand)
6 tb Extra virgin olive oil
1/2 c Fresh basil
1/2 ts Salt
1 Garlic clove -- minced
12 Kalamata olives
-- pits removed
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, 1 1/2 fat
Copyright Whole Foods Market, 1995, wfm@wholefoods.com
(http://www.wholefoods.com/wf.html)
Reprinted with permission from Whole Foods Market
Meal-Master compatible format courtesy of Karen Mintzias
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