Cauliflower, Green Pea and New Potato Salad
In a covered large saucepan cook potatoes in enough boiling water to cover 12 to 15 minutes or just until tender, adding peas the last 2 to 3 minutes of cooking; drain.Advertisement
Meanwhile, in a small bowl whisk together the white wine vinegar, sugar, mustard, salt and pepper.
In a large skillet heat oil over medium heat. Add cauliflower and onion; cook 5 to 8 minutes or until cauliflower is browned and crisp-tender, stirring occasionally. Stir in vinegar mixture and bacon. Gently stir in potatoes; heat through. To serve, top with pine nuts and parsley.
Tips: If using a sugar substitute, we recommend Splenda(R) Sugar Blend. Follow package directions to use product amount equivalent to 2 teaspoons sugar. Nutrition Per Serving with Substitute: Same as below, except 127 cal., 14 g carb. (3 g sugars).
To toast pine nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 7 minutes or until golden, shaking pan once or twice.
1 fat, 1 starch, 1/2 vegetable