OliveOil & Walnut Pesto: Pulse basil, walnuts, cheese, olive oil, lemon juice and garlic in food processor until blended. Place in small bowl. Cover and refrigerate.
Caprese Salad: Combine 2 tablespoons Walnut Pesto, olive oil and vinegar in small bowl. Slice tomatoes and cheese into 1/4-inch thick slices. Layer tomatoes and cheese on serving plate. Drizzle pesto vinaigrette. Sprinkle with salt and pepper.
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.
Caprese Salad: Combine 2 tablespoons Walnut Soybean Pesto, soybean oil and vinegar in small bowl.
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.
n top of a green salad (no dressing necessary!).
Use
reserving remaining dressing for the salad.
Preheat an outdoor grill
Toss arugula, tomatoes, mozzarella cheese balls, and croutons in a large bowl.
Whisk basil paste into the balsamic salad dressing; pour on salad and toss to combine. Season salad with salt and black pepper, if desired.
br>Mound 1/4 of salad on tomatoes on each plate
In a medium-size bowl mix tomatoes, mozzarella, 1 tablespoon olive oil, balsamic vinegar, 1/8 teaspoon salt, pepper to taste and chopped basil. Cover with plastic wrap and refrigerate.
Heat remaining olive oil in a non-stick skillet and brown salted and peppered chicken on both sides. Continue to cook until internal temperature reaches 160 degrees. Turn a few times to avoid burning.
To serve, spoon caprese salad over each chicken breast and garnish with additional basil as desired.
Arrange tomato and bocconcini on a serving platter. Scatter basil over top.
Whisk vinegar and oil until combined then drizzle over salad. Season. Add prosciutto and serve.
Arrange sliced tomatoes, mozzarella and basil on a serving platter. Season. Whisk together ingredients for dressing then drizzle over salad just before serving.
omato chunks.
Garnish the salad with fresh basil and serve
Cut cherry tomatoes in half and add to a salad bowl. Cut fresh mozzarella into small pieces (similar to halved tomatoes) and add to the same bowl. Tear basil leaves into pieces and add to salad bowl. In a seperate bowl add 21 Seasoning Salute, sugar, salt, pepper and oil. Wisk to mix all ingredients. Drizzle the vinegar into the mixture and wisk again. Add the dressing to the salad bowl and toss the salad together, then serve.
Cut roasted red peppers into 16 large pieces. Starting at the edge of a serving platter, place a slice of tomato, a basil leaf, a slice of mozzarella cheese, a piece of roasted pepper, and another basil leaf. Continue in that pattern, forming a spiral from the outside in, until all the ingredients have been arranged; salad should end in the center of the platter. Drizzle the salad with olive oil and sprinkle with black pepper and black olives.
plan to assemble the salad.
In a skillet on
For the balsamic reduction: In a small saucepan over medium-low heat, bring the balsamic vinegar to a boil.
Reduce the heat to low and let simmer, swirling the pan occasionally, until reduced to about half of the original amount (about 20 minutes.) Watch it carefully. Remove from the heat and set aside.
Meanwhile, assemble the salad by layering the tomato, mozzarella, and basil.
Lightly drizzle the olive oil and balsamic reduction over the salad and sprinkle with salt and pepper.
aper towels.
Create the Salad Stacks:
Cut mozzarella into
ish).
Sprinkle the the salad sparsely with the olive oil
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
Place butternut squash in a bowl and toss with olive oil, salt, and black pepper. Spread onto the prepared baking sheet.
Bake in the preheated oven until tender, 25 to 30 minutes.
Cube avocado and place in a salad bowl. Add roasted squash, tomatoes, and mozzarella cheese.
Combine olive oil, vinegar, mustard, and garlic in a small bowl; season with salt and pepper. Pour dressing over salad and toss.
ntil combined. Drizzle over the salad and serve.
Preheat oven to 400\u00b0F (200\u00b0C).
Place quartered tomatoes in 8-inch (2 L) square glass baking dish. Drizzle with 1 tbsp (15 mL) of the oil. Arrange tomatoes skin side down. Roast for 5 minutes. Reduce oven temperature to 300\u00b0F (150\u00b0C). Roast for 1 hour.
In small bowl, stir together remaining 2 tbsp (25 mL) oil and basil. Set aside.
Arrange mixed greens on large platter. Place warm tomatoes on top of greens. Scatter with mini bocconcini balls. Drizzle with basil mixture. Sprinkle with sea salt. Serve while warm.
s also welcomed in this salad.