Caprese Salad with Soybean Walnut Pesto Vinaigrette

Mornings

HYVEE DIETITIAN COURTNEY KRUSE

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.
Data pix.

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.

Tracking Coronavirus

More Tracking Coronavirus

Popular

Latest

More News