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Ingredientes
- 2 lb Organic new potatoes, cubed
- 1 tsp Extra Virgin Extra virgin olive oil
- 1 pch Salt and Pepper
- 1/4 lb Fresh green beans stems removed, sliced
- 2 med Organic tomatoes cut in half
- 1 c. Salad greens, washed
- 2 Tbsp. Chardonnary vinegar (Wellspring brand)
- 6 Tbsp. Extra virgin extra virgin olive oil
- 1/2 c. Fresh basil
- 1/2 tsp Salt
- 1 x Garlic clove, chopped
- 12 x Kalamata olives pits removed
Direcciones
- Roasted New Potato Salad with Tomatoes, Green Beans and Basil Vinaigrette
- Preheat oven to 400 degrees. Toss potatoes with extra virgin olive oil, salt and pepper, cover and roast till tender (35-40 min). Let cold. While potatoes roast, cook beans in boiling water till just tender (3-4 min), rinse in cool water, set aside. Toss potatoes, beans, tomatoes with Vinaigrette.
- Spoon mix onto a plate arranged with salad greens, garnish with olives.
- For Basil Vinaigrette: Puree all in a blender till smooth. Nutritional
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 184g | |
| Recipe makes 8 servings | |
| Calories 310 | |
| Calories from Fat 216 | 70% |
| Total Fat 24.18g | 30% |
| Saturated Fat 3.35g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 439mg | 18% |
| Potassium 604mg | 17% |
| Total Carbs 21.51g | 6% |
| Dietary Fiber 2.3g | 8% |
| Sugars 3.92g | 3% |
| Protein 3.02g | 5% |
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