Tossed Salad With Tomato-basil Dressing Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: White wine vinegar,
1/3 cup: Tomato juice,
2 tbsp: Thinly sliced fresh basil,
2 1/2 tbsp: Extra-virgin olive oil,
3/4 tsp: Salt,
1/4 tsp: Pepper,
1/4 tsp: Hot sauce,
18 cup: Tightly packed assorted salad greens such as red romaine leaf lettuce and Belgian endive,
3 cup: Thinly sliced peeled English cucumber, (1 pound)
4 medium: Tomatoes each cut into 3/4-inch-thick wedges,
Directions:
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;
181 mg Sodium
NOTES : English, or hothouse cucumbers, are seedless. If they are not
available, slice a regular cucumber in half lengthwise, and scrape a
spoon
Source from luhu.jp
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;
181 mg Sodium
NOTES : English, or hothouse cucumbers, are seedless. If they are not
available, slice a regular cucumber in half lengthwise, and scrape a
spoon
Source from luhu.jp
Tags
Salads