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.

fat ( 1g saturated), 31g carbohydrates, 0mg cholesterol, 192mg sodium Exchanges: 2 breads, 1 1/2 fat

(http://www. Wholefoods. Com/wf. Html) Reprinted with permission from Whole Foods Market Meal-Master compatible format courtesy of Karen Mintzias