Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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;
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

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