| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 8 | Servings | ||
INGREDIENTS
| 2 | lb | Organic new potatoes, cubed |
| 1 | t | Extra Virgin Olive Oil |
| 1 | pn | Salt and Pepper |
| 1/4 | lb | Fresh green beans, stems |
| removed sliced | ||
| 2 | Organic tomatoes, cut in | |
| half | ||
| 1 | c | Salad greens, washed |
| Basil Vinaigrette | ||
| 12 | Kalamata olives, pits | |
| removed | ||
| 2 | T | Wellspring Chardonnary |
| vinegar | ||
| 6 | T | Extra virgin olive oil |
| 1/2 | c | Fresh basil |
| 1/2 | t | Salt |
| 1 | Garlic clove, minced | |
| Puree all in a blender until | ||
| smooth. |
INSTRUCTIONS
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. 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 Recipe by: Wholefoods Market, Inc. Posted to MC-Recipe Digest V1 #1023 by Suzy Wert <[email protected]> on Jan 19, 1998
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 243
Calories From Fat: 140
Total Fat: 15.5g
Cholesterol: 76mg
Sodium: 214.5mg
Potassium: 442.5mg
Carbohydrates: 3.1g
Fiber: 2.1g
Sugar: <1g
Protein: 22.4g