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

bake:
3 mins
total:
30 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare Lemon Vinaigrette; set aside.

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  • 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.

  • 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.

*

Cut the whole baguette in half crosswise.

Nutrition Facts

449 calories; fat 33g; cholesterol 8mg; saturated fat 6g; carbohydrates 30g; mono fat 20g; poly fat 6g; insoluble fiber 3g; sugars 4g; protein 13g; vitamin a 4227.4IU; vitamin c 25.4mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 3mg; vitamin b6 0.2mg; folate 96.8mcg; vitamin b12 0.2mcg; sodium 502mg; potassium 445mg; calcium 191.8mg; iron 4mg.
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