Caprese Salad with Soybean Walnut Pesto Vinaigrette


  • 2 tablespoons Walnut Soybean Pesto
  • 2 tablespoons Soybean oil
  • 2 tablespoons red wine vinegar
  • 4 Vine-ripened tomatoes
  • 8 ounces Reduced-fat mozzarella cheese
  • Fresh basil leaves (optional)
  • Salt and ground black pepper (optional)


Combine 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 with pesto vinaigrette. Sprinkle with fresh basil leaves, salt and pepper.