Potato Salad with Arugula Pesto, Peas, and Zucchini

recipe
Peppery arugula leaves make a perfect addition to pesto.

Yield:

5 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 158
Caloriesfromfat 26 %
Fat 4.5 g
Satfat 1.4 g
Monofat 2.4 g
Polyfat 0.4 g
Protein 6 g
Carbohydrate 24.8 g
Fiber 3 g
Cholesterol 4 mg
Iron 1.6 mg
Sodium 342 mg
Calcium 113 mg

Ingredients

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 potato (about 1 1/4 pounds)
1/2 cup shelled green peas (about 2 1/2 ounces)
1 cup diced zucchini

Preparation

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.

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.

Note:

Jean Kressy,

Cooking Light

April 2000
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