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Tossed Salad with Creamy Garlic Dressing Recipe

Phyllis Hickey of Bedford, New Hampshire says, "I often mix some escarole and spinach with leaf lettuce for this salad. I always receive compliments on the pleasant dressing."

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6-8 Servings
Prep: 10 min. Cook: 15 min. + cooling

Ingredients

1/4 cup red wine vinegar
1/4 cup water
2 tablespoons finely chopped onion
1 to 2 garlic cloves, minced
1/3 cup sugar
1/2 cup Miracle Whip
1-1/2 cups (12 ounces) sour cream
1/4 teaspoon salt
1/4 teaspoon pepper
8 cups torn lettuce
1 large carrot, shredded
3 tablespoons bacon bits
Croutons, optional

Directions

In a small saucepan, combine the vinegar, water, onion, garlic; simmer until the onion is tender, about 5 minutes. Add sugar; simmer until dissolved. Cool to room temperature. Stir in the Miracle Whip, sour cream, salt and pepper.
In a large salad bowl, toss the lettuce, carrots and bacon bits; add dressing and toss to coat. Top with croutons if desired. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 cup) equals 245 calories, 19 g fat (7 g saturated fat), 37 mg cholesterol, 264 mg sodium, 13 g carbohydrate, 1 g fiber, 3 g protein.

Tossed Salad with Creamy Garlic Dressing published in Taste of Home June/July 1996, p45

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