Roasted New Potato Salad

Ingredients

 * chris tomlinson
 * 2 lbs organic new potatoes, cubed
 * 1 tsp extra virgin olive oil
 * pinch salt and pepper
 * 1/4 lbs fresh green beans, stems
 * -removed, sliced
 * 2 med organic potatoes, cut in ½
 * 1 cup salad greens, washed
 * basil vinaigrette
 * 12 kalamata olives, pits removd
 * basil vinaigrette
 * 2 tbsp wellspring chardonnary --
 * --vinegar
 * 6 tbsp extra virgin olive oil
 * 1/2 cup fresh basil
 * 1/2 tsp salt
 * 1 clove garlic, minced
 * puree all in blender until
 * -smooth

Directions
Preheat oven to 400°F. Toss potatoes with olive oil, salt and pepper, cover and roast until tender (35-40 minutes). 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 info per serving: 207 calories, 4g protein, 8g fat (1g saturated), 31g carbohydrates, 0mg cholesterol, 192 mg sodium exchanges: 2 breads, 1 ½ fat