Recipe - Roasted New Potato Salad With Basil Vinaigret

2 pound Organic new potatoes; cubed
1 teaspoon Extra Virgin Olive Oil
1 pn Salt and Pepper
One fourth pound Fresh green beans
stems removed, cut or sliced up
2 md Organic tomatoes
cut in half
1 cup Salad greens; washed

BASIL VINAIGRETTE
2 tablespoon Chardonnary vinegar
(Wellspring brand)
6 tablespoon Extra virgin olive oil
One half cup Fresh basil
One half teaspoon Salt
1 Garlic clove; minced
12 Kalamata olives
pits removed

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 (3540 minutes). Let cool. While potatoes
roast, cook beans in boiling water until just tender (34 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 One half fat

Copyright Whole Foods Market, 1995, wfm@wholefoods.com
(http://www.wholefoods.com/wf.html) Reprinted with permission from Whole
Foods Market MealMaster compatible format courtesy of Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini