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Title: Roasted New Potato Salad with Basil Vinaigret
Categories: Salad Side dish
Yield: 8 Servings
| 2 | lb | Organic new potatoes; cubed |
| 1 | ts | 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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