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Cooked by: Chef / Last Modified: 3/24/2004 / Course: entree / Number of Servings: 8 |
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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
| 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 |
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