Best Bean Sprouts And Tomato Salad Topped With Pesto Recipes

TOMATO SALAD WITH ARUGULA PESTO AND BEANS

Tomato Salad With Arugula Pesto And Beans image

Provided by Karen Baar

Categories easy, quick, weekday, salads and dressings, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1/3 cup pine nuts, toasted and cooled
2 large cloves garlic
2 large bunches arugula (about 4 packed cups)
1/2 cup grated Asiago cheese
1/4 to 1/2 cup olive oil
1 teaspoon salt, or more to taste
2 pounds multicolored tomatoes
1/4 pound green or yellow string beans, trimmed and blanched

Steps:

In a food processor, blender or mortar and pestle, grind together the pine nuts and garlic.
Add the arugula and then the cheese, creating as smooth a paste as possible.
Gradually add the olive oil, thinning to the consistency you desire. Season with salt.
Slice tomatoes into wedges or halves, or leave them whole, depending on their size, and arrange on four individual plates. Place 1/4 of the arugula pesto in the center of each plate. Sprinkle a small handful of beans around the outside.

Nutrition Facts : @context http, Calories 368, UnsaturatedFat 24 grams, Carbohydrate 14 grams, Fat 32 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 6 grams, Sodium 752 milligrams, Sugar 8 grams

BEAN SPROUTS AND TOMATO SALAD TOPPED WITH PESTO

Bean Sprouts And Tomato Salad Topped With Pesto image

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

Ingredients

1 1/2 cups fresh basil leaves
3/4 cup olive oil
3 tablespoons white vinegar
2 cloves garlic, minced
3/4 cup parmesan cheese, grated
3/4 teaspoon salt
4 cups bean sprouts
2 large tomatoes, peeled and sliced round
4 -5 lettuce leaves, washed

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