Recipe: Roasted New Potato Salad with Tomatoes, Green Beans, and Basil Vinaigrette

ROASTED NEW POTATO SALAD WITH
TOMATOES, GREEN BEANS, AND BASIL VINAIGRETTE

2 pounds organic new potatoes, cubed
1 teaspoon extra virgin olive oil
1 pinch salt and pepper
1/4 pound fresh green beans, stems removed, sliced
FOR THE BASIL VINAIGRETTE:
basil vinaigrette
2 tablespoons wellspring chardonnay vinegar
6 tablespoons extra virgin olive oil
1/2 cup fresh basil
1/2 teaspoon salt
1 garlic clove, minced
FOR THE SALAD:
2 medium organic tomatoes, cut in half
1 cup salad greens, washed
12 Kalamata olives, pits removed


Preheat oven to 400 degrees. Toss potatoes with olive oil, salt and pepper, cover and roast until tender (35-40 minutes). Let cool.

While potatoes roast, cook beans in boiling water until just tender (3-4 minutes), rinse in cold water, set aside.

Puree all ingredients for the vinaigrette together in a blender until smooth.

Toss potatoes, beans, tomatoes with Vinaigrette. Spoon mixture onto a plate arranged with salad greens, garnish with olives.

Servings: 8
Source: Wholefoods Market, Inc.