Arugula Pesto Potato Salad
Pesto made with arugula leaves gives this salad a pleasant peppery bite.
Source: Better Homes and Gardens
Gallery
Credit: Scott Little
Recipe Summary
Ingredients
Directions
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To toast pine nuts, preheat oven to 350°F. Spread pine nuts in a shallow baking pan. Bake for 5 to 10 minutes or until light brown, watching carefully and stirring once or twice.
Nutrition Facts
Per Serving:
208 calories; fat 12g; cholesterol 3mg; saturated fat 2g; carbohydrates 22g; mono fat 6g; poly fat 3g; insoluble fiber 3g; sugars 2g; protein 5g; sodium 279mg.