Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Green Beans | 1 cup (100g) | 31 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- chris tomlinson
- 2 lbs organic new potatoes, cubed
- 1 tsp extra virgin olive oil
- pinch salt and pepper
- 1/4 lbs fresh green beans, stems
- -removed, sliced
- 2 med organic potatoes, cut in ½
- 1 cup salad greens, washed
- basil vinaigrette
- 12 kalamata olives, pits removd
- basil vinaigrette
- 2 tbsp wellspring chardonnary --
- --vinegar
- 6 tbsp extra virgin olive oil
- 1/2 cup fresh basil
- 1/2 tsp salt
- 1 clove garlic, minced
- puree all in blender until
- -smooth
- =
Directions
Preheat oven to 400°F. Toss potatoes with olive oil, salt and pepper, cover and roast until tender (35-40 minutes). 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. Nutritional info per serving: 207 calories, 4g protein, 8g fat (1g saturated), 31g carbohydrates, 0mg cholesterol, 192 mg sodium exchanges: 2 breads, 1 ½ fat