Categories: Salads, Side dish 
      Yield: 8 servings 
  
      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----------------------------- 
      2 tb Chardonnary vinegar 
           -(Wellspring brand) 
      6 tb Extra virgin olive oil 
    1/2 c  Fresh basil 
    1/2 ts Salt 
      1    Garlic clove; minced 
     12    Kalamata olives 
           -- pits removed 
  
  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. 
  Nutritional information per serving (8): 207 calories, 4g protein, 8g fat 
  ( 1g saturated), 31g carbohydrates, 0mg cholesterol, 192mg sodium 
  Exchanges: 2 breads, 1 1/2 fat 
   
  Copyright Whole Foods Market, 1995, wfm@wholefoods.com 
  (http://www.wholefoods.com/wf.html) 
  Reprinted with permission from Whole Foods Market 
  Meal-Master compatible format courtesy of Karen Mintzias