Cauliflower, Green Pea and New Potato Salad
Your classic potato salad gets a bit of an update with the addition of crisp-tender cauliflower and fresh peas. Topped with a vinegar-mustard dressing, crumbled bacon and toasted pine nuts, this dish is the perfect choice for a summer barbeque.
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