Basil-Tomato Salad

The flavors of pesto mix and mingle into a salad.

1 small head green leaf lettuce, torn (6 cups)
3 c fresh basil, torn
2 c grape tomatoes, halved, or chopped plum tomatoes
1/2 c pine nuts, toasted
2 oz Parmesan cheese, shaved

In large bowl combine lettuce and basil. In a 3-to-4 quart glass canister, or desired container, layer greens, tomatoes, pine nuts, and cheese. Serve with Lemon Vinaigrette and breadsticks.

Lemon Vinaigrette
In small screw-top jar combine
1/2 c olive oil
1 tsp finely shredded lemon peel
1/3 c lemon juice (1 large lemon)
4 cloves minced garlic
1 tsp sugar
1/4 tsp salt
1/4 tsp ground black pepper
Cover; shake well.

Breadsticks
Preheat oven to 425 degrees. Split a baguette in half horizontally. In a small bowl combine
2 tbsp olive oil
2 cloves garlic, minced
Brush onto cut sides of baguette. Cut each bread piece lengthwise into 3 or 4 breaksticks. Place on baking sheet. Bake 3 to 5 minutes or until toasted. Transfer to wire rack; cool.

For a meal serve with chicken or fish drizzled with the Lemon Vinaigrette. Recipe from June 2009 Better Homes & Gardens.