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

Directions

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