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Prep 10min
Total10min
Servings9
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Ingredients
1
quart deli potato salad (4 cups)
1/2
cup basil pesto
1/2
cup chopped red bell pepper
2
tablespoons pine nuts, toasted
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Steps
1
Mix potato salad, pesto and bell pepper in large bowl.
2
Just before serving, sprinkle with pine nuts.
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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.
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Nutrition Facts
Serving Size:1 Serving
Calories
240
Calories from Fat
170
Total Fat
19 g
Saturated Fat
3 g
Cholesterol
10 mg
Sodium
400 mg
Potassium
260 mg
Total Carbohydrate
16 g
Dietary Fiber
2 g
Protein
3 g
% Daily Value*:
Vitamin A
12%
12%
Vitamin C
16%
16%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1 Starch; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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