Pesto Nicoise Salad Recipe

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Ingredients:

Serving

2 lbs baby potatoes, cut in half
1/2 lb fresh green beans
4 eggs
3/4 cup pesto sauce
1/4 cup extra virgin olive oil
2 tsp white wine vinegar
1 1/2 cups grape tomatoes, cut in half
1 cup nicoise olives or 1 cup kalamata olive
salt & freshly ground black pepper

Directions:

Cover potatoes and eggs with cold water in a large saucepan and heat to boiling; cook about 10 minutes until potatoes are tender.
Drop in green beans and cook 3 to 4 minutes.
Drain potatoes and green beans and allow to cool.
Place eggs in cold or ice water bath to cool.
Meanwhile in a large serving bowl, combine pesto, olive oil, vinegar, tomatoes and olives.
Add potatoes and green beans and stir; adjust for salt and pepper, if necessary.
Cut eggs into wedges and arrange on top; serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	912.84 Kcal (3822 kJ)
Calories from fat	378.34 Kcal
		% Daily Value*
Total Fat	42.04g	65%
Cholesterol	184.04mg	61%
Sodium	1786.88mg	74%
Potassium	690.14mg	15%
Total Carbs	82.17g	27%
Sugars	32.19g	129%
Dietary Fiber	11.52g	46%
Protein	51.03g	102%
Vitamin C	9.3mg	16%
Vitamin A	1.5mg	50%
Iron	2.5mg	14%
Calcium	250.4mg	25%

Amount Per 100 g
Calories	255 Kcal (1068 kJ)
Calories from fat	105.69 Kcal
		% Daily Value*
Total Fat	11.74g	65%
Cholesterol	51.41mg	61%
Sodium	499.16mg	74%
Potassium	192.79mg	15%
Total Carbs	22.95g	27%
Sugars	8.99g	129%
Dietary Fiber	3.22g	46%
Protein	14.26g	102%
Vitamin C	2.6mg	16%
Vitamin A	0.4mg	50%
Iron	0.7mg	14%
Calcium	69.9mg	25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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