Tossed salad with tomato-basil dressing
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | White wine vinegar |
| ⅓ | cup | Tomato juice |
| 2 | tablespoons | Thinly sliced fresh basil |
| 2½ | tablespoon | Extra-virgin olive oil |
| ¾ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ¼ | teaspoon | Hot sauce |
| 18 | cups | Tightly packed assorted salad greens such as red romaine leaf lettuce and Belgian endive |
| 3 | cups | Thinly sliced peeled English cucumber -- (1 pound) |
| 4 | mediums | Tomatoes each cut into 3/4-inch-thick wedges |
Directions
Combine first 7 ingredients in a jar. Cover tightly, and shake vigorously. Let stand 15 minutes to 2 hours.
Combine salad greens, cucumber, and tomato wedges in a large bowl.
Shake dressing vigorously, and pour over salad; toss well. Yield: 12 servings (serving size: 2 cups).
Per serving: 58 Calories; 3g Fat (43% calories from fat); 3g Protein; 7g Carbohydrate; 0mg Cholesterol; 181 mg Sodium
NOTES : English, or hothouse cucumbers, are seedless. If they are not available, slice a regular cucumber in half lengthwise, and scrape a spoon