Title: Roasted New Potato Salad with Tomatoes, Green
Categories: Potato Vegetable Diabetic
Yield: 8 Servings

CHRIS TOMLINSON
2	lb	Organic new potatoes, cubed
1	ts	Extra virgin olive oil
		Pinch salt and pepper
1/4	lb	Fresh green beans, stems removed, sliced
2	md	Organic potatoes, cut in 1/2
1	c	Salad greens, washed
		Basil Vinaigrette
12		Kalamata olives, pits removd
BASIL VINAIGRETTE
2	tb	Wellspring Chardonnary -- -vinegar
6	tb	Extra virgin olive oil
1/2	c	Fresh basil
1/2	ts	Salt
1		Clove garlic, minced
		Puree all in blender until smooth

Preheat oven to 400~. Toss potatoes with olive oil, salt and pepper, cover and roast until tender (35-40 minutes). 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 info per serving: 207 calories, 4g protein, 8g fat (1g saturated), 31g carbohydrates, 0mg cholesterol, 192 mg sodium

Exchanges: 2 breads, 1 1/2 fat Source: Whole Foods Marker Recipes

From: Cktomlinson

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