BCL - Caprese Salad with Soybean Walnut Pesto Vinaigrette The Best Recipes

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Caprese Salad with Soybean Walnut Pesto Vinaigrette

"The impartial taste of soybean oil allows the clean elements of Caprese Salad drizzled with pesto to shine. This simple 'n' smooth dish is a crowd pleaser!"

Ingredients :

• Soybean Walnut Pesto:
• 2 cups basil leaves, sparkling, packed
• 1 cup walnuts, toasted and chopped
• 2/3 cup grated Parmesan cheese
• 6 tablespoons soybean oil (frequently classified "vegetable oil")
• 2 tablespoons lemon juice
• 3 cloves garlic, chopped
• Caprese Salad:
• 2 tablespoons Soybean Walnut Pesto (recipe follows)
• 2 tablespoons soybean oil (frequently categorized "vegetable oil")
• 2 tablespoons red wine vinegar
• 4 medium vine-ripened tomatoes
• eight oz reduced-fats mozzarella cheese
• Fresh basil leaves (optionally available)
• Salt and floor black pepper (optionally available)

Instructions :

Prep : 15M	Cook : 8M	Ready in : 15M

• Soybean Walnut Pesto: Pulse basil, walnuts, cheese, soybean oil, lemon juice and garlic in food processor till combined. Place in small bowl. Cover and refrigerate.
• Caprese Salad: Combine 2 tablespoons Walnut Soybean Pesto, soybean oil and vinegar in small bowl.
• Slice tomatoes and cheese into 1/4-inch thick slices. Layer tomatoes and cheese on serving plate. Drizzle pesto vinaigrette. Sprinkle with clean basil leaves, salt and pepper.

Notes :

• Nutrition Per Serving: 180 Calories, 12g Protein, 6g Carbohydrate, 1g Fiber, 12g Fat, 4g Sat. Fat, 0g Trans Fat, 15mg Cholesterol, 290mg sodium

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