Roasted New Potato Salad with Tomatoes, Green Beans & Basil

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2 lb Organic new potatoes; cubed
1 pn Salt and pepper
Puree all in a blender until
1 c Salad greens; washed
1/2 c Fresh basil
2 md Organic tomatoes; cut in
Basil Vinaigrette
1 ts Extra Virgin Olive Oil
1/4 lb Fresh green beans; stems
12 Kalamata olives; pits
6 tb Extra Virgin Olive Oil
2 tb Wellspring Chardonnary
1/2 ts Salt
1 Garlic; minced

Original recipe makes 8 Servings



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. 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 Recipe by: Wholefoods Market, Inc. Posted to MC-Recipe Digest V1 #1023 by Suzy Wert on Jan 19, 1998

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