Pesto Potato Salad
1/2 cup sun-dried
tomatoes (packed without oil)
1/2 cup hot water
2 pounds small round red potatoes
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
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.
Exchanges: 2 starch, 1 fat.