The flavors of pesto mix and mingle into a salad. For a meal, serve with chicken or fish drizzled with the Lemon Vinaigrette.

Source: Midwest Living

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Recipe Summary

total:
30 mins
bake:
3 mins to 5 mins at 425°
Servings:
6
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Basil-Tomato Salad

Ingredients

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Directions

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  • Prepare Lemon Vinaigrette; set aside.

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Instructions Checklist
  • Preheat oven to 425 degrees F. Split baguette in half horizontally. In small bowl combine olive oil and garlic. Brush onto cut sides of baguette. Cut each bread piece lengthwise into 3 or 4 breadsticks. Place on baking sheet. Bake 3 to 5 minutes or until toasted. Transfer to wire rack; cool.

Instructions Checklist
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Instructions Checklist
  • In large bowl combine lettuce and basil. In 3- to 4-quart glass canister or desired container layer greens, tomatoes, pine nuts, and cheese . Serve with breadsticks and Lemon Vinaigrette. Makes 6 servings.

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Cut the whole baguette in half crosswise.

Nutrition Facts (Basil-Tomato Salad)

449 calories; total fat 33g; saturated fat 6g; polyunsaturated fat 6g; monounsaturated fat 20g; cholesterol 8mg; sodium 502mg; potassium 445mg; carbohydrates 30g; fiber 3g; sugar 4g; protein 13g; vitamin a 4227IU; vitamin c 25mg; thiaminmg; riboflavinmg; niacin equivalents 3mg; vitamin b6mg; folate 97mcg; vitamin b12mcg; calcium 192mg; iron 4mg.

Lemon Vinaigrette

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In small screw-top jar combine olive oil, lemon peel, lemon juice, garlic, sugar, salt, and ground black pepper. Cover; shake well.

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