*  Exported from  MasterCook  *
 
              ROASTED NEW POTATO SALAD WITH BASIL VINAIGRETTE
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Salads                           Side dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       lb           Organic new potatoes -- cubed
    1       t            Extra Virgin Olive Oil
    1       pn           Salt and Pepper
      1/4   lb           Fresh green beans
                         -- stems removed, sliced
    2       md           Organic tomatoes
                         -- cut in half
    1       c            Salad greens -- washed
                         -----BASIL VINAIGRETTE-----
    2       tb           Chardonnary vinegar
                         -(Wellspring brand)
    6       tb           Extra virgin olive oil
      1/2   c            Fresh basil
      1/2   ts           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 (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, wfm@wholefoods.com
   (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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