Caprese Salad with Soybean Walnut Pesto Vinaigrette recipe

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Ingredients

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

  1. 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.

  2. Caprese Salad: Combine 2 tablespoons Walnut Soybean Pesto, soybean oil and vinegar in small bowl.

  3. 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.

Recipe Yield

8 servings

Recipe Note

The neutral flavor of soybean oil allows the fresh ingredients of Caprese Salad drizzled with pesto to shine. This simple ‘n' easy dish is a crowd pleaser!

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