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Tossed Salad with Carrot Dressing

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

Printed from tasteofhome.com Oct 13, 2008

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Tossed Salad with Carrot Dressing cont.

1/2 cup shredded cheddar cheese
1/2 cup dried cranberries

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).