Recipe
Salad
Caprese Salad with Soybean Walnut Pesto Vinaigrette
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 2
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- Combine Walnut Soybean Pesto, vegetable oil and vinegar in small bowl.
- Slice tomatoes and cheese into 1/4-inch-thick slices. Layer tomatoes and cheese on serving plate.
- Drizzle with pesto vinaigrette. Sprinkle with fresh basil leaves, salt and pepper, if desired.
Nutrition facts
Servings
180 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 15mg
- Sodium: 290mg
- Total Carbohydrates: 6g
- Protein: 12g
Recipe Source:
www.soyconnection.com