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Title: Roasted New Potato Salad with Basil Vinaigrette
Categories: Salad Side dish
Yield: 8 Servings

2lbOrganic new potatoes; cubed
1tsExtra Virgin Olive Oil
1pnSalt and Pepper
1/4lbFresh green beans - stems removed, sliced
2mdOrganic tomatoes - cut in half
1cSalad greens; washed
BASIL VINAIGRETTE
2tbChardonnary vinegar (Wellspring brand)
6tbExtra virgin olive oil
1/2cFresh basil
1/2tsSalt
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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