Basil-Tomato Salad
- Makes: 6 servings
- Start to Finish 30 mins
- Bake 3 mins to 5 mins
The flavors of pesto mix and mingle into a salad. For a meal, serve with chicken or fish drizzled with the Lemon Vinaigrette.
Ingredients
-
1
recipe Lemon Vinaigrette, recipe below
-
1
small baguette or French roll
-
2
tablespoons
olive oil
-
2
cloves garlic, minced
-
1
small head
green leaf lettuce, torn (6 cups)
-
3
cups
fresh basil, torn
-
2
cups
grape tomatoes, halved, or chopped plum tomatoes
-
1/2
cup
pine nuts, toasted
-
2
ounces
Parmesan cheese, shaved
Directions
- Prepare Lemon Vinaigrette; set aside.
- 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.
Tip
- * Cut the whole baguette in half crosswise.
Lemon Vinaigrette
Ingredients
- 1/2
cup
olive oil
- 1
teaspoon
finely shredded lemon peel
- 1/3
cup
lemon juice (1 large lemon)
- 4
cloves garlic, minced
- 1
teaspoon
sugar
- 1/4
teaspoon
salt
- 1/4
teaspoon
ground black pepper
Directions
- In small screw-top jar combine olive oil, lemon peel, lemon juice, garlic, sugar, salt, and ground black pepper. Cover; shake well.
Nutrition Facts
(Basil-Tomato Salad)
Servings Per Recipe 6, carb. (g) 30, vit. C (mg) 25, pro. (g) 13, vit. A (IU) 4227, iron (mg) 4, chol. (mg) 8, Thiamin (mg) 0, Fat, total (g) 33, sodium (mg) 502, sugar (g) 4, Cobalamin (Vit. B12) (µg) 0, fiber (g) 3, calcium (mg) 192, cal. (kcal) 449, Potassium (mg) 445, sat. fat (g) 6, Niacin (mg) 3, Riboflavin (mg) 0, Polyunsaturated fat (g) 6, Folate (µg) 97, Monounsaturated fat (g) 20, Pyridoxine (Vit. B6) (mg) 0