Roasted New Potato Salad With Basil Vinaigret Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Organic new potatoes, cubed
1 tsp: Extra Virgin Olive Oil,
1 pinch: Salt and Pepper,
1/4 lbs: Fresh green beans, stems removed, sliced
2 medium: Organic tomatoes, cut in half
1 cup: Salad greens, washed
BASIL VINAIGRETTE
2 tbsp: Chardonnary vinegar, Wellspring brand
6 tbsp: Extra virgin olive oil,
1/2 cup: Fresh basil,
1/2 tsp: Salt,
1: Garlic clove, minced
12: Kalamata olives, pits removed
Directions:
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
Source from luhu.jp
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
Source from luhu.jp