Tossed Salad with Carrot Dressing Recipe

Tossed Salad with Carrot Dressing RecipePhoto by: Taste of Home Tossed Salad with Carrot Dressing Recipe Rating 5

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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Tossed Salad with Carrot Dressing Recipe
  • Prep/Total Time: 25 min.
  • Yield: 10 Servings
25 25

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).

Nutritional 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.

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

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Reviews for Tossed Salad with Carrot Dressing (1)

Tossed Salad with Carrot Dressing Recipe

Tossed Salad with Carrot Dressing

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Reviewed on Nov. 07, 2011 by AK Cooking

Very scrumptious. Next time I will not mix in the crunchy noodles...they got soggy and made the left over for lunch a NO.

 
 
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