Caprese Salad with Soybean Walnut Pesto Vinaigrette

Caprese Salad with Soybean Walnut Pesto Vinaigrette

1 Review 1 Pic
  • Prep

    15 m
  • Ready In

    15 m
Recipe by  United Soybean Board

“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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Ingredients

Adjust Servings

Original recipe yields 8 servings

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.

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Review (1)

Rate This Recipe
C. J.
2

C. J.

This is a very good recipe. I have made salad similar to this in the past, but the pesto in this one gives it that extra special zing. One very important thing is to be sure you buy FRESH mozzarella cheese (not the kind you get sliced, i.e. american, swiss, etc). Your Italian supermarket OR any large chain supermarket will carry this type at their deli counter. When ordering, be sure to tell them you want the fresh kind. My guests and my family liked this recipe.

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