From Julie Gorman:

Basil-Pine Nut Salad

(makes four servings)

In bowl, combine tomatoes, vinaigratte and chopped basil.
In skillet over low heat, cook pine nuts 2 min., or until golden.
I often skip this step as I am fine with raw pine nuts.
Sprinkle pine nuts over tomato-basil mixture. Toss to combine just before serving.
Per serving: Cal 69 pro. 1g Carb. 4g Figer 1g Chol 0 Sed 124 mg, Fat: Sat 1g Trans 0g.