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Butter Lettuce And Tomatoes With V-8 Vinaigrette Recipe
|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)|
Serving size: Complete recipe
Calories 366 Calories from Fat 283
% Daily Value*
Total Fat 32 g49.2%
Saturated Fat 4.3 g21.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 480.3 mg20%
Total Carbohydrates 19 g6.3%
Dietary Fiber 5.5 g22%
Sugars 10.3 g
Protein 4 g8%
Vitamin A 240.2% Vitamin C 633.3%
Calcium 7.6% Iron 12.2%
*Based on a 2000 Calorie diet
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.