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Roasted new potato salad with tomatoes, green
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| Artist: |
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| Categories: |
Diabetic, Potatoes, Roasted, Salads, Tomatoes, Vegetables |
| Yield: |
8 |
| Rating: |
0 |
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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 ?/td> | | 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 |
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Procedures:
| 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. | | 6 | Nutritional info per serving: 207 calories, 4g protein, 8g fat (1g saturated), 31g carbohydrates, 0mg cholesterol, 192 mg sodium exchanges: 2 breads, 1 ?fat |
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