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

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