I got this recipe from my mother-in-law when my husband and I first started dating. Many years later, it's still our favorite salad.—Kim Marie Van Rheenen, Mendota, Illinois
- 1/4 cup plus 2 tablespoons vegetable oil
- 1/4 cup sugar
- 2 tablespoons vinegar
- 2 tablespoons ketchup
- 1/8 teaspoon salt
- Dash garlic powder
- 6 cups torn lettuce
- Combine the first six ingredients in a jar with a tight-fitting lid; shake well. serve over lettuce. Refrigerate any leftover dressing. Yield: 6 servings (3/4 cup dressing).
Originally published as Lettuce with French Dressing in Taste of Home April/May 1999, p13
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