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.
SERVINGS
|
10
|
CATEGORY
|
Salads
|
PREP |
25 min. |
TOTAL
|
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).