Title: Tossed Salad with Tomato-Basil Dressing
Categories: Salads
Yield: 12 Servings

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

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.