Caprese Salad With Soybean Walnut Pesto Vinaigrette Food

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CAPRESE SALAD WITH SOYBEAN WALNUT PESTO VINAIGRETTE



Caprese Salad with Soybean Walnut Pesto Vinaigrette image

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!

Provided by United Soybean Board

Categories     United Soybean Board

Time 15m

Yield 8

Number Of Ingredients 12

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

Steps:

  • 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.

CAPRESE SALAD WITH WALNUT PESTO



Caprese Salad With Walnut Pesto image

Simple, but elegant side dish. Goes good with Simple Shrimp Cakes. The first 6 ingredients are for the Olive Oil & Walnut Pesto. Two cups of fresh basil leaves are needed (don't know why "0" comes through), in addition to chopped walnuts, grated parmesan, olive oil, lemon juice and chopped garlic.

Provided by Maureen in MA

Categories     Salad Dressings

Time 30m

Yield 8 , 8 serving(s)

Number Of Ingredients 13

2 cups basil leaves, fresh packed
1 cup walnuts, toasted and chopped
2/3 cup parmesan cheese, grated
6 tablespoons olive oil
2 tablespoons lemon juice
3 garlic cloves, chopped
2 tablespoons pesto sauce
2 tablespoons olive oil
2 tablespoons red wine vinegar
4 medium red ripe tomatoes
8 ounces mozzarella cheese
fresh basil leaf (optional)
salt & fresh ground pepper (optional)

Steps:

  • OliveOil & Walnut Pesto: Pulse basil, walnuts, cheese, olive oil, lemon juice and garlic in food processor until blended. Place in small bowl. Cover and refrigerate.
  • Caprese Salad: Combine 2 tablespoons Walnut Pesto, olive 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 salt and pepper.

Nutrition Facts : Calories 355.4, Fat 32, SaturatedFat 8, Cholesterol 29.8, Sodium 310.6, Carbohydrate 6.6, Fiber 2.1, Sugar 2.5, Protein 13

CAPRESE SALAD WITH CAPER VINAIGRETTE



Caprese Salad With Caper Vinaigrette image

A detour for classic caprese salad. Sample a variety of heirloom tomatoes either from your garden or the farmer's market. The ideal showcase to prove what superstars heirloom tomatoes are! Good quality, fresh ingredients are very important! Do not prepare recipe out of season. I served the caprese over fresh baby arugula leaves. Associated Press.

Provided by COOKGIRl

Categories     Cheese

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

16 ounces balls fresh mozzarella cheese
2 large slicing tomatoes
salt & fresh ground pepper (I used medium coarse Sicilian salt)
1/4 cup extra virgin olive oil
1 lemon, juice and zest of
1 tablespoon capers, divided
handful fresh basil leaf, chiffonade (*FRESH*!)
arugula leaves or heirloom lettuce

Steps:

  • Use a serrated knife to slice each ball of mozzarella into 4 slices. Repeat with the tomatoes, cutting each into 4 slices.
  • Stack 2 slices of tomato and 2 slices of mozzarella, alternating as you stack, on each of 4 serving plates. As you stack, season each tomato slice with a pinch of salt and pepper. Set aside.
  • In a blender, combine the olive oil, lemon juice and [half] of the capers. Puree until smooth. Season with salt and pepper, to taste.
  • Drizzle a bit of the dressing over each mozzarella-­tomato stack. Scatter basil ribbons, a few of the remaining capers and a bit of the lemon zest over each stack.

CAPRESE SALAD



Caprese Salad image

My husband and I love Caprese salad, but not the high prices we pay for it in restaurants. Here, we created our own version which tastes incredibly close, if not better, than any restaurant version we've tried. -Melissa Pearson, Sandy, Utah

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 9

4 medium tomatoes, sliced
1/4 cup fresh basil leaves
1/2 pound fresh mozzarella cheese, sliced
BALSAMIC VINAIGRETTE:
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon ground mustard
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Arrange the tomatoes, cheese and basil on a serving platter. Whisk the vinaigrette ingredients; drizzle over salad. If desired, sprinkle with additional salt and pepper.

Nutrition Facts : Calories 256 calories, Fat 19g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 161mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 11g protein.

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