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Basil-Tomato Salad
Ingredients
-
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
1. Prepare Lemon Vinaigrette; set aside.
2. 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.
3. 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.
Lemon Vinaigrette
Ingredients
-
1/2
cup olive oil
-
1
teaspoon finely shredded lemon peel
-
1/3
cup lemon juice
-
4
cloves garlic, mnced
-
1
teaspoon sugar
-
1/4
teaspoon salt
-
1/4
teaspoon ground black pepper
Directions
In small screw-top jar combine olive oil, finely shredded lemon peel, lemon juice, garlic, sugar, salt, and ground black pepper. Cover; shake well.
Nutrition Facts
(Basil-Tomato Salad)
- Servings Per Recipe 6,
- Calories 449,
- Protein (gm) 13,
- Carbohydrate (gm) 30,
- Fat, total (gm) 33,
- Cholesterol (mg) 8,
- Saturated fat (gm) 6,
- Monosaturated fat (gm) 20,
- Polyunsaturated fat (gm) 6,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 4,
- Vitamin A (IU) 4227,
- Vitamin C (mg) 25,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 3,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 97,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 502,
- Potassium (mg) 445,
- Calcium (DV %) 192,
- Iron (DV %) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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