Tossed Salad with Tomato-Basil Dressing
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
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 55
- Calories from fat: 52%
- Fat: 3.2g
- Saturated fat: 0.4g
- Monounsaturated fat: 2.1g
- Polyunsaturated fat: 0.4g
- Protein: 2g
- Carbohydrate: 5.3g
- Fiber: 2.2g
- Cholesterol: 0.0mg
- Iron: 1.3mg
- Sodium: 185mg
- Calcium: 39mg
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.
Tossed Salad with Tomato-Basil Dressing Recipe at a Glance
- COURSE: Salad Dressings, Salads
- CONVENIENCE: Entertaining, Make-Ahead, No-Cook
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Carbohydrate, Low Cholesterol, Meatless, Low Saturated Fat
- PUBLICATION: Cooking Light
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