Bean Sprouts And Tomato Salad Topped With Pesto Recipes
WHITE BEAN & PESTO SALAD
The basil is growing beautifully in the garden this year. I wonder if all the salt water from Sandy had something to do with it!? Well, this is a pleasant treat and finding ways to use it is not a chore but rather fun and delicious.
Provided by Catherine Cappiello Pappas
Categories Salads
Time 15m
Number Of Ingredients 11
Steps:
- 1. In a blender, pulse basil, garlic, tomato, cheese, salt, red pepper, vinegar, sugar, and olive oil until smooth and creamy. Prepare macaroni as directed. Place macaroni in a serving bowl. Add pesto and beans to the macaroni and toss. Take a little extra fresh basil, give it a fine chop and toss it in with the macaroni.
BEAN SPROUTS AND TOMATO SALAD TOPPED WITH PESTO
From the Foodcourt column,Weekend. This is a good way to use up the fresh basil growing in your garden! Preparation time does not include the time required to soak the green gram(whole green moong lentils) in water, then drain the following day, cover and keep aside on the kitchen countertop, and get the sprouts the next day. It takes a total of 3 days for that.
Provided by Charishma_Ramchanda
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- To prepare the Pesto, blend basil, oil, vinegar, garlic, salt and cheese in a blender or food processor until smooth.
- Keep aside.
- Line a salad plate with lettuce leaves.
- Spread the bean sprouts over it.
- Place the sliced tomatoes over the bean sprouts.
- Spoon the Pesto over the salad.
- Serve at once.
Nutrition Facts : Calories 498.9, Fat 46.4, SaturatedFat 8.9, Cholesterol 16.5, Sodium 742.5, Carbohydrate 12.5, Fiber 3.9, Sugar 7.2, Protein 12
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