Roasted New Potato Salad

Description

 * Contributed by Chris Tomlinson

Ingredients

 * 2 lbs organic new potatoes, cubed
 * 1 tsp extra virgin olive oil
 * pinch salt and pepper
 * ¼ lbs fresh green beans, stems removed, sliced
 * 2 medium, organic tomatoes, cut in ½
 * 1 cup salad greens, washed
 * basil vinaigrette
 * 12 kalamata olives, pits removed

Basil vinaigrette

 * 2 tbsp Wellspring chardonnary vinegar
 * 6 tbsp extra virgin olive oil
 * ½ cup fresh basil
 * ½ tsp salt
 * 1 clove garlic, minced

Basil vinaigrette

 * purée all vinaigrette ingredients in blender until smooth

Potato salad

 * 1) Preheat oven to 400 °F.
 * 2) Toss potatoes with olive oil, salt and pepper, cover and roast until tender (35-40 minutes).
 * 3) While potatoes roast, cook beans in boiling water until just tender (3-4 minutes), rinse in cold water, set aside.
 * 4) Toss potatoes, beans, tomatoes with vinaigrette.
 * 5) Spoon mixture onto a plate arranged with salad greens, garnish with olives.

Nutritional information
Per serving: 207 calories, 4g protein, 8g fat (1g saturated), 31g carbohydrates, 0mg cholesterol, 192 mg sodium exchanges: 2 breads, 1 ½ fat