Butter Lettuce And Tomatoes With V-8 Vinaigrette
|Head of lettuce||1 Small (Butter / Boston)|
|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|
|Rainbow peppercorns/Black pepper||To Taste, freshly ground (Use Fresh)|
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.