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Tossed Salad with Carrot Dressing Recipe

Tossed Salad with Carrot Dressing Recipe photo by Taste of Home

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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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Tossed Salad with Carrot Dressing

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Reviewed on Feb. 25, 2012 by bunnytoes22

This dressing is the bomb! I was looking for something different, and came across this recipe. It's simple to make and I usually have all the ingredients. Even my son, who usually only likes creamy dressings, ate this up and asked for it to be made again. This will be going in my rotation. You can also cut down on the sugar, since this is a very sweet dressing. Love it.

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.