Roasted New Potato Salad with Tomatoes, Green Beans & Basil

By dealaura

Ingredients

• 2 lbOrganic new potatoes; cubed
• 1 pnSalt and pepper
• Puree all in a blender until
• 1 cSalad greens; washed
• 1/2 cFresh basil
• 2 mdOrganic tomatoes; cut in
• Basil Vinaigrette
• BASIL VINAIGRETTE
• 1 tsExtra Virgin Olive Oil
• 1/4 lbFresh green beans; stems
• 12 Kalamata olives; pits
• 6 tbExtra Virgin Olive Oil
• 2 tbWellspring Chardonnary
• 1/2 tsSalt
• 1 Garlic; minced

Details

Servings 8
Cooking time 60mins
Adapted from bigoven.com

Preparation

Step 1

Add Recipe

Add a photo of this recipe...

Original recipe makes 8 Servings

Puree all in a blender until

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

Puree all in a blender until

Add a link

Would you make it again?

[please sign in to add your comment]

Type in words separated by commas. Make sure they're useful to lots of people, not just you (Ex: gluten-free, easy cleanup)

Add to

Add to Plan

Add to Grocery

Add to Favorites

Add to Try Soon