| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| English | Salads | 12 | Servings | |
INGREDIENTS
| 1/2 | c | White wine vinegar |
| 1/3 | c | Tomato juice |
| 2 | tb | Thinly sliced fresh basil |
| 2 1/2 | tb | Extra-virgin olive oil |
| 3/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/4 | ts | Hot sauce |
| 18 | c | Tightly packed assorted salad greens such as red romaine leaf lettuce and Belgian endive |
| 3 | c | Thinly sliced peeled English cucumber, (1 pound) |
| 4 | md | Tomatoes, each cut into 3/4-inch-thick wedges |
INSTRUCTIONS
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; 181mg Sodium NOTES : English, or hothouse cucumbers, are seedless. If they are not available, slice a regular cucumber in half lengthwise, and scrape a spoon down the center to remove the seeds. Recipe by: Cooking Light, April 1995, page 70 Posted to MC-Recipe Digest V1 #410 by igor@digex.net on Jan 28, 1997.
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