Pea Pesto Salad

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Running With Tweezers
Nutrition per serving    (USDA % daily values)
CAL
184
FAT
30%
CHOL
5%
SOD
21%

Comments

Easy and delicious. Added avocado since it was the main dish and used toasted almonds since the missus doesn't like pine nuts.
Phillip Bensaid   •  5 Jul   •  Report
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Ingredients for 4 servings

2 cups of frozen peas

2 tablespoons pignolis, toasted

2 1/2 cups baby spinach leaves – washed and spun dry

1/2 cup prepared pesto

1/4 cup grated Parmesan cheese or to taste

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