Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      ounce head    romaine lettuce
   1 1/2  cups          chopped plum tomato -- divided
   1      tablespoon    chopped fresh basil
   2      tablespoons   white wine vinegar
   2      teaspoons     olive oil
     1/2  teaspoon      dijon mustard
     1/4  teaspoon      sugar
     1/4  teaspoon      salt
     1/4  teaspoon      pepper
     1/2  clove         garlic -- minced

Preparation:

1. Cut each of 2 hearts of romaine lengthwise into 4 wedges, reserving remaining romaine for another use. Arrange 2 wedges on each of 4 plates; set aside. 2. Place 3/4 cup tomato in a blender, and process until smooth. Strain pureed tomato through a sieve into a bowl, reserving juice. Discard solids. Add remaining 3/4 cup chopped tomato, basil, and next 7 ingredients to reserved juice in bowl; stir mixture well. Spoon 3 tablespoons vinaigrette over each salad. Yield: 4 servings. Note: The vinaigrette can be made up to 3 days in advance, but do not chop or stir in the remaining 3/4 cup tomato until you are ready to serve. Store any leftover vinaigrette in an airtight container in the refrigerator up to 4 days.

Nutritional Information:

CAL 47 (50% from fat); PRO 1.5 g; FAT 2.6 g (sat 0.4 g); CARB 5 g; FIB 1.9 g; CHOL 0 mg; IRON 1 mg; SOD 177 mg: CALC 25 mg.