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Roasted New Potato Salad with Basil Vinaigrette

 
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Roasted new potatoes are soft on the inside, and crispy on the outside, tossed with a flavorful basil vinaigrette. Serve it with any your favorite main courses. If it's too hot to cook indoor, grill the potatoes over your barbeque instead.

Yield

8

servings

Prep

15

min

Cook

45

min

Ready

60

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

2 pounds new potatoes
organic, cubed
1 teaspoon olive oil, extra-virgin
1 pinch salt and black pepper
*
¼ pound green beans
fresh, stems removed, sliced
2 medium tomatoes
organic, cut in half
1 cup mixed salad greens
washed
*
Basil vinaigrette
2 tablespoons chardonnary vinegar
*
6 tablespoons olive oil, extra-virgin
½ cup basil
fresh
*
½ teaspoon salt
1 each garlic cloves
minced
To serve:
12 each kalamata olives
pits removed
*

Directions

Preheat oven to 400℉ (200℃).

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.

Toss potatoes, beans, tomatoes with Vinaigrette.

Spoon mixture onto a plate arranged with salad greens, garnish with olives.

For Basil Vinaigrette: Purée all in a blender until smooth.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 170g (6.0 oz)
Amount per Serving
Calories 20147% of calories from fat
 % Daily Value *
Total Fat 11g 16%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 155mg 6%
Total Carbohydrate 8g 8%
Dietary Fiber 3g 12%
Sugars g
Protein 5g
Vitamin A 7% Vitamin C 36%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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