Pesto Salad
15 Min(s)
15 Min(s) Prep
Intensify the flavor of this great Pesto Salad with crunchy toasted almonds. This Pesto Salad with shredded Parmesan is ready in 15 minutes.
What You Need
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6 servings
Original recipe yields 6 servings
1 Tbsp. fresh lemon juice
1 Tbsp. extra virgin olive oil
4 cups tightly packed arugula
2 cups torn fresh basil leaves
1/3 cup slivered almonds, toasted
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Let's Make It
1
Whisk pesto, lemon juice and oil until blended.
2
Combine remaining ingredients in large bowl.
3
Add pesto mixture to salad; mix lightly.
Kitchen Tips
Tip 1
Substitute
Substitute chopped walnuts for the almonds.
Tip 2
How to Toast Nuts
Toasting nuts adds crunch and intensifies their flavor. MICROWAVE METHOD: Place up to 1 cup of nuts in a shallow microwaveable dish. Microwave on HIGH until fragrant and crisp, stirring every 30 sec. STOVETOP METHOD: Place nuts in ungreased skillet. Cook on medium heat until golden brown, stirring frequently. OVEN METHOD: Spread nuts in single layer in a shallow baking pan. Bake at 350°F for 8 to 10 min. or until golden brown, stirring occasionally.
Nutrition
Calories
150
Calories From Fat
0
% Daily Value*
Total Fat 14g
18%
Saturated Fat 2g
10%
Trans Fat 0g
Cholesterol less than 5mg
2%
Sodium 160mg
7%
Total Carbohydrates 4g
1%
Dietary Fiber 2g
7%
Sugars less than 1g
2%
Protein 5g
10%
Vitamin A
25%
Vitamin C
8%
Calcium
6%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
6 servings, 1-1/2 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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