Name: Roasted New Potato Salad with Tomatoes, Green Beans & Basil
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; Basil Vinaigrette; 12 Kalamata olives; pits removed; 2 tb Wellspring Chardonnary vinegar; 6 tb Extra virgin olive oil; 1/2 c Fresh basil; 1/2 ts Salt; 1 Garlic clove; minced; Puree all in a blender until smooth.; 2 breads, 1 1/2 fat

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Octavius Winslow

CATEGORY	CUISINE	TAG	YIELD
Grains			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
		Basil Vinaigrette
12		Kalamata olives; pits removed
2	tb	Wellspring Chardonnary vinegar
6	tb	Extra virgin olive oil
1/2	c	Fresh basil
1/2	ts	Salt
1		Garlic clove; minced
		Puree all in a blender until smooth.
	2	breads, 1 1/2 fat

INSTRUCTIONS

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.
Nutritional information per serving (8): 207 calories, 4g protein, 8g fat (
1g saturated), 31g carbohydrates, 0mg cholesterol, 192mg sodium Exchanges:
Recipe by: Wholefoods Market, Inc.
Posted to MC-Recipe Digest V1 #1023 by Suzy Wert <SuzyWert@aol.com> on Jan
19, 1998

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