Creamy Tomato Basil Soup
2 vine ripe tomatoes, seeded and diced
2 cups tomato juice
5-8 fresh basil leaves, torn
1/2 cup heavy whipping cream
4 tablespoons unsalted butter
salt and pepper to taste
Over medium heat, simmer tomatoes and tomato juice for 30 minutes to an hour. In a blender add the basil leaves. Puree the tomato mixture with the leaves and return puree to the stove. Add the heavy cream and butter, being sure not to boil, stirring until the butter is melted. Season with salt and pepper.
bag of Romaine lettuce
package of sliced mushrooms, cut to bite size pieces
4-5 slices of Swiss cheese, cut into bite size pieces
1/4 cup shredded Parmesan cheese
Cardini's light Caesar dressing (as much or little as you like)
In a Tupperware bowl, place all ingredients, replace top and shake to coat everything. Serve.