Roasted New Potato Salad with Tomatoes, Green Beans & Basil
| Yield: | 8 Servings |
| Categories: |
| 2 | lb | Organic new potatoes; cubed |
| 1 | ts | Extra Virgin Olive Oil |
| 1 | pn | Salt and Pepper |
| 1/4 | lb | Fresh green beans; stems removed, sliced |
| 2 | md | Organic tomatoes; cut in half |
| 1 | c | Salad greens; washed |
| Basil Vinaigrette | ||
| 12 | Kalamata olives; pits removed | |
| BASIL VINAIGRETTE | ||
| 2 | tb | Wellspring Chardonnary vinegar |
| 6 | tb | Extra virgin olive oil |
| 1/2 | c | Fresh basil |
| 1/2 | ts | Salt |
| 1 | Garlic clove; minced | |
| Puree all in a blender until smooth. |
Advertisement