| 1 | quart deli potato salad (4 cups) |
| 1/2 | cup basil pesto |
| 1/2 | cup chopped red bell pepper |
| 2 | tablespoons pine nuts, toasted |
| 1. | Mix potato salad, pesto and bell pepper in large bowl. |
| 2. | Just before serving, sprinkle with pine nuts. |
|
| To toast nuts, bake uncovered in an ungreased shallow pan at 350º about 10 minutes, stirring occasionally, until golden brown. Or cook in an ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown. |
|
| Make this salad extra-special by placing individual servings in colorful red radicchio leaves. |
Nutrition Information:
240 ( 170 ); 19 g ( 3 g); 10 mg; 400 mg; 16 g ( 2 g); 3 g 12 %; 16 %; 6 %; 4 % 1 ; 3 1/2