This recipes has been made and served for our family as long as I can remember. The oil and vinegar dressing is a light, tangy topping for the lettuce.—Gay Nell Nicholas, Henderson, Texas
- 1-1/2 cups vegetable oil
- 3/4 cup cider vinegar
- 4 teaspoons sugar
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon ground mustard
- 1/4 teaspoon pepper
- Torn salad greens and vegetables of your choice
- In a jar with a tight-fitting lid, combine the first seven ingredients; shake well.
- In a large salad bowl, combine greens and vegetables. Drizzle with dressing. Serve immediately. Yield: 2-1/3 cups dressing.
Originally published as French Vinaigrette Salad in Taste of Home June/July 2000, p9
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