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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