*  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, [email protected]
 (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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