Roasted New Potato Salad with Basil Vinaigret
Try this Roasted New Potato Salad with Basil Vinaigret recipe, or contribute your own. "Side dishes" and "Salads" are two of the tags cooks chose for Roasted New Potato Salad with Basil Vinaigret.
Yield: 8 Servings Ready in 1 hours
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|1/4 lbFresh green beans|
|2 mdOrganic tomatoes|
|1 cSalad greens; washed|
|2 tbChardonnary vinegar|
|1 Garlic; minced|
|cut in half|
|2 lbOrganic new potatoes; cubed|
|6 tbExtra Virgin Olive Oil|
|12 Kalamata olives|
|stems removed, sliced|
|1/2 cFresh basil|
|1 tsExtra Virgin Olive Oil|
|1 pnSalt and pepper|
Roasted New Potato Salad with Basil Vinaigret Preparation
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, firstname.lastname@example.org (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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