| 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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