Another No-Cook Summer Supper!
This easy-to-make Pesto Potato Salad can be a side dish or make it a main entrée by adding lean meat or canned tuna.
Pesto Potato Dinner Salad
Ingredients:
2 1/2 -3 cups baby potatoes (such as red potatoes or Yukon gold), cut in half
2 cups grape or cherry tomatoes (red or yellow)
1/3 cup prepared pesto (available in frozen section or fresh pasta section)
1 cup diced grilled lean steak, pork tenderloin, skinless chicken breast or albacore tuna (6 ounce can, drained)
1/3 cup toasted pine nuts or walnuts (toast nuts over medium heat in a nonstick frying pan until golden, stirring frequently)
Directions:
1. Pierce each potato once with a fork and place on microwave-safe plate and microwave on HIGH until tender. Let cool.
2. In serving bowl, toss potatoes, tomatoes, pesto, lean meat or tuna if desired, together. Sprinkle toasted pine nuts or walnuts over the top and serve.
Yield: Makes 4 servings
Per side salad serving: 205 calories, 6 g protein, 24 g carbohydrate, 10 g fat, 1.4 g saturated fat, 5 g monounsaturated fat, 3.6 g polyunsaturated fat, 2 mg cholesterol, 4 g fiber, 150 mg sodium. Calories from fat: 43 percent. Omega-3 fatty acids = .7 grams, Omega-6 fatty acids = 2.9 grams.
Per main entree serving (analyzed with roasted, skinless chicken breast): 264 calories, 17 g protein, 24 g carbohydrate, 12 g fat, 1.8 g saturated fat, 6.3 g monounsaturated fat, 3.9 g polyunsaturated fat, 32 mg cholesterol, 4 g fiber, 177 mg sodium. Calories from fat: 40 percent. Omega-3 fatty acids = .7 grams, Omega-6 fatty acids = 3.2 grams.
