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Tossed Salad with Carrot Dressing

Tossed Salad with Carrot Dressing
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.
10 ServingsPrep/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
© Taste of Home 2013

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Tossed Salad with Carrot Dressing (continued)

Directions (continued)

  • (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.
© Taste of Home 2013