Caprese Salad with Soybean Walnut Pesto Vinaigrette recipe
All Recipes Best Recipe Trusted Brands: Recipes and Tips United Soybean BoardIngredients
- 2 cups basil leaves, fresh, packed 1 cup walnuts, toasted and chopped ⅔ cup grated Parmesan cheese 6 tablespoons soybean oil (often labeled \"vegetable oil\") 2 tablespoons lemon juice 3 cloves garlic, chopped 2 tablespoons soybean oil (often labeled \"vegetable oil\") 2 tablespoons red wine vinegar 4 medium vine-ripened tomatoes 8 ounces reduced-fat mozzarella cheese 4 Fresh basil leaves 1 pinch Salt and ground black pepper
Nutrition Info
Directions Caprese Salad with Soybean Walnut Pesto Vinaigrette
Directions
-
Soybean Walnut Pesto: Pulse basil, walnuts, cheese, soybean oil, lemon juice and garlic in food processor until blended. 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 fresh basil leaves, salt and pepper.