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

1. 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

Nutrition, whole recipe (rough)

Counts 9 of 10 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions

Ingredient	Portion assumed	kcal
Potato	1 medium (173g) baked	161
Olive Oil	1 tbsp (14g)	119
Green Beans	1 cup (100g)	31
Black Pepper	1 tsp ground (2.3g)	6
Olive	1 large (4g)	4
Garlic	1 clove (3g)	4
Vinegar	1 tbsp (15ml) distilled	3
Basil	5 leaves fresh (2.5g)	1
Salt	1 tsp (6g)	0
Salad	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.