Recipe - Roasted New Potato Salad With Tomatoes Green Beans And Basil

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
12 Kalamata olives; pits
removed

BASIL VINAIGRETTE
2 tablespoon Wellspring Chardonnary
vinegar
6 tablespoon Extra virgin olive oil
One half cup Fresh basil
One half teaspoon Salt
1 Garlic clove; minced
Puree all in a blender until
smooth.

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.

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

Recipe by: Wholefoods Market, Inc.

Posted to MCRecipe Digest V1 #1023 by Suzy Wert SuzyWert@aol.com on Jan
19, 1998