Free Recipe Tossed Salad with Tomato-Basil Dressing
Recipe Type: S Recipes
Recipe Preparation: cook
Cooking Ingredients for Tossed Salad with Tomato-Basil Dressing Recipe
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
Tossed Salad with Tomato-Basil Dressing Preparation
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.
Cooking Temperature:
Recipe Serves: 12
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