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
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.
Calories:55 (52% from fat)
Fat:3.2g (sat 0.4g,mono 2.1g,poly 0.4g)