Description Edit

  • Contributed by Chris Tomlinson

Ingredients Edit

Basil vinaigrette Edit

Directions Edit

Basil vinaigrette Edit

  • purée all vinaigrette ingredients in blender until smooth

Potato salad Edit

  1. Preheat oven to 400 °F.
  2. Toss potatoes with olive oil, salt and pepper, cover and roast until tender (35-40 minutes).
  3. While potatoes roast, cook beans in boiling water until just tender (3-4 minutes), rinse in cold water, set aside.
  4. Toss potatoes, beans, tomatoes with vinaigrette.
  5. Spoon mixture onto a plate arranged with salad greens, garnish with olives.

Nutritional information Edit

Per serving: 207 calories, 4g protein, 8g fat (1g saturated), 31g carbohydrates, 0mg cholesterol, 192 mg sodium exchanges: 2 breads, 1 ½ fat

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