Recipes Caprese Salad with Soybean Walnut Pesto Vinaigrette 3.5 (2) 1 Review 1 Photo 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! Submitted by United Soybean Board Published on July 10, 2019 Save Rate Print Share Trending Videos Close this video player Prep Time: 15 mins Total Time: 15 mins Servings: 8 Yield: 8 servings Ingredients Soybean Walnut Pesto: 2 cups basil leaves, fresh, packed 1 cup walnuts, toasted and chopped ⅔ cup grated Parmesan cheese 6 tablespoons soybean oil (often labeled "vegetable oil") 2 tablespoons lemon juice 3 cloves garlic, chopped 2 tablespoons Soybean Walnut Pesto (recipe follows) 2 tablespoons soybean oil (often labeled "vegetable oil") 2 tablespoons red wine vinegar 4 medium vine-ripened tomatoes 8 ounces reduced-fat mozzarella cheese 4 Fresh basil leaves 1 pinch Salt and ground black pepper Directions 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. Tips Nutrition Per Serving: 180 Calories, 12g Protein, 6g Carbohydrate, 1g Fiber, 12g Fat, 4g Sat. Fat, 0g Trans Fat, 15mg Cholesterol, 290mg sodium I Made It Print