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    4 pt. Pesto Potato Salad


    Source of Recipe


    www.angelfire.com/journal/wwrecipes

    List of Ingredients




    1/2 cup sun-dried tomatoes (packed without oil)
    1/2 cup hot water
    2 pounds small round red potatoes
    olive oil-flavored vegetable cooking spray
    1/2 cup sliced green onions
    2 cloves garlic, minced
    1/2 cup reduced-fat Caesar dressing
    1/2 cup nonfat sour cream
    2 tablespoons pesto
    1/4 teaspoon freshly ground pepper

    Recipe



    Coarsely chop tomatoes. Combine tomato and hot water in a small bowl, let stand 10 minutes. Drain and set aside. Cut potatoes into 1-inch cubes. Cook potatoes in boiling water to cover 15 to 17 minutes or until tender. Let cool slightly. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add tomato, potato, green onions and garlic to skillet; saute 5 minutes. Add dressing; deglazing skillet by scraping particles that cling to bottom. Cook 1 minute; set aside; and keep warm. Combine sour cream, pesto, and pepper in a large bowl, stirring well., Add potato mixture, and toss lightly until combined.

    Yield: 6 (1-cup) servings.

    Per serving: cal. 201 Carb. 32.0g Pro. 6.1g Fat 5.7g Fiber 3.8g Chol. 3mg Sod. 446mg
    Exchanges: 2 starch, 1 fat.

 

 

 

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