Tossed Salad with Tomato-Basil Dressing

Tossed Salad with Tomato-Basil Dressing Recipe
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.

Yield:

12 servings (serving size: 2 cups)

Recipe from

Nutritional Information

Calories 55
Caloriesfromfat 52 %
Fat 3.2 g
Satfat 0.4 g
Monofat 2.1 g
Polyfat 0.4 g
Protein 2 g
Carbohydrate 5.3 g
Fiber 2.2 g
Cholesterol 0.0 mg
Iron 1.3 mg
Sodium 185 mg
Calcium 39 mg

Ingredients

1/2 cup white wine vinegar
1/3 cup tomato juice
2 tablespoons thinly sliced fresh basil
2 1/2 tablespoons extra-virgin olive oil
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot sauce
18 cups tightly packed assorted salad greens (such as romaine, red leaf lettuce, and Belgian endive)
3 cups thinly sliced peeled English cucumber (about 1 pound)
4 medium tomatoes, each cut into 3/4-inch-thick wedges

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.

Note:

Kathleen Desmond Stang,

April 1995
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