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 Cooking Light

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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


  • 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


  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.
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