Roasted New Potato Salad With Basil Vinaigrette

Recipe Ingredients

2 lbs	908g / 32oz	Organic new potatoes - cubed
1 teaspoon	5ml	Extra virgin olive oil
1		Salt and pepper
1/4 lb	113g / 4oz	Fresh green beans - stems removed, sliced
2		Organic tomatoes - cut in half (medium)
1 cup	237ml	Salad greens - washed
		Basil Vinaigrette
2 tablespoons	30ml	Chardonnay vinegar
6 tablespoons	90ml	Extra virgin olive oil
1/2 cup	118ml	Fresh basil
1/2 teaspoon	2.5ml	Salt
1		Garlic clove - minced
12		Kalamata olives - pits removed

Recipe Instructions

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

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

For Basil Vinaigrette: Puree all in a blender until smooth

Source:
Arrowhead Mills "Quick Brown Rice"

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