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Butter Lettuce And Tomatoes With V-8 Vinaigrette

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Ingredients
  Head of lettuce 1 Small (Butter / Boston)
  Tomatoes 2 Medium
  Vinaigrette 2 Teaspoon (V-8)
  Balsamic vinegar 2 Teaspoon
  Juice 4 Teaspoon (V8 / Tomato, 1 Tablespoon Plus 1 Teaspoon)
  Olive oil 2 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Salt To Taste
  Rainbow peppercorns/Black pepper To Taste, freshly ground (Use Fresh)
Directions

Separate lettuce into leaves, rinse, and pat dry.
Refrigerate, wrapped in paper towels, until ready to assemble the salad.
Cut out core from tomatoes and slice 1/4 inch thick.
To Make Vinaigrette: In a small bowl or jar, whisk or shake vinegar, V-8 juice, oil, garlic, and salt and pepper to taste until blended. (Dressing may be refrigerated up to 3 days.) To Assemble: Line each salad plate with a whole lettuce leaf.
Slice remaining lettuce into 1/2-inch shreds, alternate with tomato slices, and drizzle with dressing.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Ingredient: 
Vegetable
Interest: 
Everyday

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