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Roasted new potato salad with basil vinaigrette
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| Artist: |
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| Categories: |
Dressings, Roasted, Salads, Side-dishes, Vinaigrette |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 2
| lbs | Organic new potatoes, cubed | | 1
| tsp | Extra Virgin Olive Oil | | 1
| pinch | Salt and Pepper | | 1/4
| lbs | Fresh green beans | | | -- stems removed, sliced | | 2
| med | Organic tomatoes | | | -- cut in half | | 1
| cup | Salad greens, washed | | | BASIL VINAIGRETTE | | 2
| tbsp | Chardonnary vinegar | | | -(Wellspring brand) | | 6
| tbsp | Extra virgin olive oil | | 1/2
| cup | Fresh basil | | 1/2
| tsp | Salt | | 1
| | Garlic clove, minced | | 12
| | Kalamata olives | | | -- pits removed |
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Procedures:
| 1 | Roasted new potato salad with tomatoes, green beans and basil vinaigrette preheat oven to 400 degrees. | | 2 | Toss potatoes with olive oil, salt and pepper, cover and roast until tender (35-40 minutes). | | 3 | Let cool. | | 4 | While potatoes roast, cook beans in boiling water until just tender (3-4 minutes), rinse in cold water, set aside. | | 5 | Toss potatoes, beans, tomatoes with vinaigrette. | | 6 | Spoon mixture onto a plate arranged with salad greens, garnish with olives. | | 7 | For basil vinaigrette: puree all in a blender until smooth. | | 8 | Nutritional information per serving (8): 207 calories, 4g protein, 8g fat ( 1g saturated), 31g carbohydrates, 0mg cholesterol, 192mg sodium exchanges: 2 breads, 1 ?fat |
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