Caprese Salad with Soybean Walnut Pesto Vinaigrette

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Caprese Salad with Soybean Walnut Pesto Vinaigrette
Serves 2.
All you need:
2 tbsp walnut soybean pesto
2 tbsp Hy-Vee 100% vegetable oil
2 tbsp red wine vinegar
4 medium vine-ripened tomatoes
8 oz reduced-fat mozzarella cheese
Fresh basil leaves, optional
Salt and ground black pepper, optional
All you do:
1. Combine walnut soybean pesto, vegetable oil and vinegar in small bowl.
2. Slice tomatoes and cheese into 1/4-inch-thick slices. Layer tomatoes and cheese on serving plate.
3. Drizzle with pesto vinaigrette. Sprinkle with fresh basil leaves, salt and pepper, if desired.

 

Walnut Soybean Pesto
Makes 1 1/4 cups.
All you need:
2 cups packed fresh basil leaves
1 cup toasted chopped walnuts
2/3 cup grated Parmesan cheese
6 tbsp Hy-Vee 100% vegetable oil
2 tbsp lemon juice
3 cloves garlic, chopped
All you do:
1. Pulse basil, walnuts, cheese, vegetable oil, lemon juice and garlic in food processor until blended.
2. Place in small bowl. Cover and refrigerate.

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