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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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
Instructions Checklist
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.

*

Cut the whole baguette in half crosswise.

Nutrition Facts (Basil-Tomato Salad)

449 calories; 33 g total fat; 6 g saturated fat; 6 g polyunsaturated fat; 20 g monounsaturated fat; 8 mg cholesterol; 502 mg sodium. 445 mg potassium; 30 g carbohydrates; 3 g fiber; 4 g sugar; 13 g protein; 4227 IU vitamin a; 25 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 97 mcg folate; 0 mcg vitamin b12; 192 mg calcium; 4 mg iron;

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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