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
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|Serving Size: 1 Serving (141g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 96 (100%)|
|Amt Per Serving||% DV|
|Total Fat 10.7g||14 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 7.8g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 39.3mg||1 %|
|Potassium 10.8mg||0 %|
|Total Carbohydrate 0.4g||0 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 0.3g|
|Protein 0.1g||0 %|
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Calories per serving: 96
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