Tossed Salad with Carrot Dressing
Taste of Home
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We love going to the farmer's market on summer Saturdays to by homegrown lettuce and fresh produce for salads. I hope you'll try my special dressing, made with pureed vegetables. I've received compliments on its flavor and pretty color.
SERVINGS: 10
CATEGORY: Salads
METHOD:
TIME: Prep/Total Time: 25 min.
Ingredients:
- 3/4 cup red wine vinegar
- 1 cup sugar
- 2 celery ribs, cut into chunks
- 1 small onion, cut into chunks
- 1 small carrot, cut into chunks
- 1/2 teaspoon salt
- 3/4 cup vegetable oil
- SALAD:
- 8 cups spring mix salad greens
- 2 medium tomatoes, cut into wedges
- 1 medium cucumber, sliced
- 2 green onions, sliced
- 1/2 cup chow mein noodles
- 1/2 cup shredded cheddar cheese
- 1/2 cup dried cranberries
Directions:
In a blender, combine the first six ingredients; cover and process until smooth. While processing, gradually add oil in a steady stream. Transfer to a bowl or small pitcher; cover and refrigerate until serving.
In a large bowl, combine the salad ingredients. Stir dressing and serve with salad. Refrigerate leftover dressing. Yield: 10 servings (3 cups dressing).