- 1/2 cup vegetable oil
- 1/2 cup sugar
- 1/3 cup white vinegar
- 1/2 small onion
- 2 tablespoons mayonnaise
- 1 teaspoon salt
- 1 teaspoon ground mustard
- 1/2 teaspoon celery seed
- 9 cups torn leaf lettuce
- 6 hard-boiled large eggs, sliced
- In a blender, combine the first eight ingredients; cover and process until blended. Divide lettuce among six salad plates; drizzle with dressing. Top each with a sliced egg. Refrigerate leftover dressing. Yield: 6 servings (about 1 cup dressing).
Originally published as Easter Lettuce Salad in Country Woman March/April 2003, p35
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