Potato Salad with Arugula Pesto, Peas, and Zucchini

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Potato Salad With Arugula Pesto, Peas, and Zucchini

 

Recipe By :Cooking Light, April 2000

Serving Size : 5 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

PESTO:

2 cups trimmed arugula (about 2 ounces)

2 cups torn spinach

1/4 cup basil leaves

1/4 cup (1 ounce) grated fresh Parmesan cheese

3 tablespoons sliced green onions

1 1/2 tablespoons fresh lemon juice

1 tablespoon olive oil

1 tablespoon water

1/2 teaspoon salt

1/8 teaspoon black pepper

REMAINING INGREDIENTS:

4 cups (1/2-inch) cubed red potatoes -- (about 1 1/4 pounds)

1/2 cup shelled green peas -- (about 2 1/2 ounces)

1 cup diced zucchini

 

1. To prepare pesto, combine first 5 ingredients in a food processor, process

until minced. Add lemon juice and next 4 ingredients

(lemon juice through pepper); process until well-blended.

 

2. Place potato in a large saucepan, and cover with water; bring to a boil.

Reduce heat, and simmer 9 minutes. Add peas, and cook 1

minute or until tender. Drain. Combine the potato mixture, pesto, and zucchini

in a bowl; toss well. Yield: 5 servings (serving

size: 1 cup).

 

CALORIES 158(26% from fat); FAT 4.5g (sat i.4g, mono 2.4g, poly O.4g~ PROTEIN

6g; CARB 24.8g; FIBER 3g; CHOL 4mg; IRON 1.6mg; SODIUM

342mg; CALC 113mg

 

Source:

" Jean Kressy "

S(Scanned by):

" KES on 8/8/00 "

Copyright:

" 2000 Southern Living Inc. "

 

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Per serving: 29 Calories (kcal); 3g Total Fat; (79% calories from fat); trace

Protein; 1g Carbohydrate; 0mg Cholesterol; 223mg

Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

NOTES : Peppery arugula leaves make a perfect addition to pesto.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0