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Tossed Salad with Carrot Dressing Recipe

Photo by: 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.

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10 Servings
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 canola 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).

Nutrition Facts: 1 serving (1 cup) equals 302 calories, 19 g fat (3 g saturated fat), 6 mg cholesterol, 185 mg sodium, 33 g carbohydrate, 2 g fiber, 3 g protein.

Tossed Salad with Carrot Dressing published in Taste of Home April/May 2007, p33

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