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Tossed Salad with Tomato-Basil Dressing

Yield 12 servings (serving size: 2 cups)
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.

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

Nutrition 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

How to Make It

  1. Combine first 7 ingredients in a jar. Cover tightly, and shake vigorously. Let stand 15 minutes to 2 hours.

  2. Combine salad greens, cucumber, and tomato wedges in a large bowl. Shake dressing vigorously, and pour over salad; toss well.