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For a company-special dish, whip up this simple homemade dressing the night before and toss with salad just before serving. —Greta Igl, Menomonee Falls, Wisconsin
This recipe is:
Quick
Nutritional Facts 1 cup equals 173 calories, 13 g fat (1 g saturated fat), 0 cholesterol, 127 mg sodium, 15 g carbohydrate, 2 g fiber, 1 g protein.
Originally published as Autumn Tossed Salad in Simple & Delicious October/November 2011, p51
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Reviewed on Nov. 18, 2012 by bziol
I don't put any celery in since my son doesn't like raw celery. I like sliced raw white button mushrooms with my spinach salads so I add that instead. I also decrease the sugar a bit since it is a tad sweet for our tastes. Otherwise this is definitely a keeper!
Reviewed on Apr. 25, 2012 by eawinters
We have made this several times, changing the fruit and once substituting celery see for the celery. Always good. I think it is the dressing that puts it over the top. We have decreased the sugar in the dressing as we found it too sweet.
Reviewed on Nov. 20, 2011 by tilbuma6
Great flavor. Forgot the celery when I made it and it was still good.
Reviewed on Nov. 19, 2011 by bjsilve0
Tried this as a possibility for Thanksgiving. The flavor was WONDERFUL and it looks pretty. I am using this recipe for Thanksgiving.
Reviewed on Oct. 30, 2011 by GeauxTigers
Made this last night and it was amazing!!! We did not have canola oil so used extra virgin olive oil instead and it was soooo good!!!
Reviewed on Oct. 24, 2011 by jvrollins
Loved it! Would definitely make again!
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