Tossed Salad with Tomato-Basil Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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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. 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 |
Directions:
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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