Bean Sprouts And Tomato Salad Topped With Pesto

1. To prepare the Pesto, blend basil, oil, vinegar, garlic, salt and cheese in a blender or food processor until smooth.

2. Keep aside.

3. Line a salad plate with lettuce leaves.

4. Spread the bean sprouts over it.

5. Place the sliced tomatoes over the bean sprouts.

6. Spoon the Pesto over the salad.

7. Serve at once.

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Nutrient	Quantity
Total fats	165.758 g
Protein	28.7496 g
Carbohydrates	44.5655 g
Energy	1754.786 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.2887 g
Water	389.5615 g
Aspartic acid	0.6335 g
Calcium, Ca	542.482 mg
Lutein + zeaxanthin	0.96 g
Fiber, total dietary	4.13 g
Fatty acids, total saturated 22:0	0.209 g
Carotene, beta	1267.54 g
Niacin	1.982 mg
Vitamin A, RAE	140.48 g
Arginine	0.1436 g
Riboflavin	0.1822 mg
Tocopherol, beta	0.1782 mg
Fatty acids, total saturated 20:1	0.5494 g
Glutamic acid	1.6572 g
Sodium, Na	742.474 mg
Fatty acids, total saturated 16:1 undifferentiated	2.1039 g
Total lipid (fat)	165.758 g
Manganese, Mn	0.4889 mg
Proline	0.0897 g
Fatty acids, total saturated 16:0	19.1496 g
Fatty acids, total saturated 8:0	0.0336 g
Choline, total	42.422 mg
Sugars, total	15.5379 g
Serine	0.1279 g
Fatty acids, total saturated 10:0	0.0757 g
Fatty acids, total saturated 18:0	3.553 g
Vitamin B-6	0.4289 mg
Selenium, Se	28.5115 g
Ash	5.7589 g
Fatty acids, total saturated 18:1 undifferentiated	116.3157 g
Pantothenic acid	1.8558 mg
Phenylalanine	0.1238 g
Copper, Cu	0.3602 mg
Betaine	0.162 mg
Thiamin	0.2604 mg
Retinol	23.4 g
Methionine	0.041 g
Iron, Fe	5.879 mg
Carbohydrate, by difference	44.5655 g
Phosphorus, P	532.888 mg
Folate, total	47.94 g
Tocopherol, gamma	1.3446 mg
Fatty acids, total saturated 4:0	0.0972 g
Alanine	0.1317 g
Cholesterol	12 mg
Valine	0.1303 g
Fatty acids, total saturated 18:2 undifferentiated	16.1798 g
Glycine	0.1212 g
Carotene, alpha	283.92 g
Fatty acids, total saturated 14:0	0.3012 g
Zinc, Zn	2.1289 mg
Isoleucine	0.1186 g
Fatty acids, total saturated 12:0	0.084 g
Fatty acids, total polyunsaturated	17.4686 g
Fatty acids, total polyunsaturated 17:1	0.2025 g
Leucine	0.1787 g
Vitamin A, IU	2428.02 IU
Folate, DFE	47.94 g
Tryptophan	0.0368 g
Vitamin C, total ascorbic acid	87.048 mg
Phytosterols	358.02 mg
Fatty acids, total saturated 20:0	0.6707 g
Fatty acids, total saturated 6:0	0.0576 g
Tyrosine	0.0813 g
Vitamin B-12	0.66 g
Vitamin K (phylloquinone)	134.63 g
Fatty acids, total saturated	24.3422 g
Histidine	0.0723 g
Fatty acids, total monounsaturated	119.1743 g
Threonine	0.1186 g
Folate, food	47.94 g
Fatty acids, total polyunsaturated 17:0	0.0356 g
Vitamin E (alpha-tocopherol)	24.659 mg
Magnesium, Mg	62.347 mg
Lysine	0.1766 g
Potassium, K	1129.134 mg
Cystine	0.0621 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.75 teaspoon	0	0	0
Garlic	2 cloves	8.94	1.9836	0.03
Olive oil	0.75 cup	1432.08	0	162
Parmesan cheese	0.75 cup	222	24	3
Tomato	2	83.72	18.564	0.728
white vinegar	3 tablespoons	8.046	0.0179	0
basil leaf	1.5 cups	0	0	0
lettuce leaf	4	0	0	0
bean sprout	4 cups	0	0	0