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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
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Cool, refreshing soup becomes delicious fork food with the addition of greens. Adding more or less hot sauce can vary the heat in this salad.Donna Marie Ryan, Topsfield, Massachusetts Ingredients:
3 cups chopped and seeded tomatoes |
1 medium cucumber, seeded and chopped |
1 medium green pepper, chopped |
4 green onions, chopped |
1 celery rib, thinly sliced |
1 tomatillo, husk removed, seeded and chopped |
1/2 cup red wine vinaigrette |
2 tablespoons lemon juice |
2 tablespoons worcestershire sauce |
2 garlic cloves, minced |
1 teaspoon coarsely ground pepper |
1 teaspoon hot pepper sauce |
1/2 teaspoon kosher salt |
1 bunch romaine, torn |
Directions:
1. In a large bowl, combine the first six ingredients. In a small bowl, whisk the vinaigrette, lemon juice, Worcestershire sauce, garlic, pepper, pepper sauce and salt. Pour over tomato mixture; toss to coat. Cover and refrigerate for 4 hours.
2. Just before serving, place romaine in a large serving bowl. Top with vegetable mixture and toss to combine. Yield: 10 servings.
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