From Julie Gorman:

Basil-Pine Nut Salad

(makes four servings)

one half-pint red and/or yellow grape tomatoes, halved
one quarter-cup sun-dried tomato vinaigrette with roasted red pepper (I used 1/8 and that was plenty. I might even reduce it farther.)
2 Tbs chopped fresh basil (I used more.)
2 Tbs pine nuts (I used more.)

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.