Caprese Salad with Soybean Walnut Pesto Vinaigrette

The neutral flavor of soybean oil allows the fresh ingredients of Caprese Salad drizzled with pesto to shine. This simple 'n' easy dish is a crowd pleaser!

• Preparation Time: 15 mins
• Total Time: 15 mins

Ingredients

• 2 tablespoons lemon juice
• 2 tablespoons red wine vinegar
• 3 cloves garlic, chopped
• ⅔ cup grated Parmesan cheese
• 1 cup walnuts, toasted and chopped
• 4 fresh basil leaves
• 1 pinch salt and ground black pepper
• 4 medium vine-ripened tomatoes
• 2 cups basil leaves, fresh, packed
• 6 tablespoons soybean oil (often labeled "vegetable oil")
• 2 tablespoons soybean oil (often labeled "vegetable oil")
• 8 ounces reduced-fat mozzarella cheese

Recipe Instructions

Step 1

Soybean Walnut Pesto: Pulse basil, walnuts, cheese, soybean oil, lemon juice and garlic in food processor until blended. Place in small bowl. Cover and refrigerate.

Step 2

Caprese Salad: Combine 2 tablespoons Walnut Soybean Pesto, soybean oil and vinegar in small bowl.

Step 3

Slice tomatoes and cheese into 1/4-inch thick slices. Layer tomatoes and cheese on serving plate. Drizzle pesto vinaigrette. Sprinkle with fresh basil leaves, salt and pepper.