Makes: 4 servings
- 1 Head of Iceberg lettuce
- 2 Cups tomato, chopped
- 1 ½ Cup cucumber, chopped
- 1 Cup green pepper,
- 1/3 Cup red onion, chopped
Core, rinse, and thoroughly drain lettuce; chill in
airtight container. Prepare dressing; put in small bowl
and chill. When ready to serve, place dressing in the
center of a deep circular platter or wide shallow bowl.
Shred lettuce and arrange on a platter around dressing.
Arrange rows of tomato, cucumber, pepper, and onion around
the circumference of the platter to cover lettuce (tomato
is outside row).
- 1 Cup Tomato juice
- 2 Hard-cooked egg yolks, mashed
- 3 Tablespoons lemon
- 1 ¼ Teaspoon dried basil
Combine ingredients; chill.