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Basil-Tomato Salad

Makes: 6 servings
Start to Finish 425°F 30 mins
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

1. 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,
  • cal. (kcal) 449,
  • Fat, total (g) 33,
  • chol. (mg) 8,
  • sat. fat (g) 6,
  • carb. (g) 30,
  • Monosaturated fat (g) 20,
  • Polyunsaturated fat (g) 6,
  • fiber (g) 3,
  • sugar (g) 4,
  • pro. (g) 13,
  • vit. A (IU) 4227,
  • vit. C (mg) 25,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 97,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 502,
  • Potassium (mg) 445,
  • calcium (mg) 192,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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