| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Salads, Side dish |
8 |
Servings |
INGREDIENTS
| 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 |
| 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 |
INSTRUCTIONS
BASIL VINAIGRETTE
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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