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Roasted New Potato Salad with Basil Vinaigrette

Ingredients: 2 Pound(s) Organic new potatoes; cubed 1 Teaspoon(s) -- stems removed, sliced 1 Pinch(s) Salt and Pepper 1/4 Pound(s) Fresh green beans 2 medium Organic tomatoes 1 Cup(s) Salad greens; washed 2 Tablespoon(s) Chardonnary vinegar (Wellspring brand) 6 Tablespoon(s) Extra virgin olive oil 1/2 Cup(s) Fresh basil 1/2 Teaspoon(s) Mustard; Dry 1 Garlic clove; minced 12 Kalamata olives Directions: 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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