Mixed Greens with French Dressing Recipe

5 1
Mixed Greens with French Dressing Recipe
Mixed Greens with French Dressing Recipe photo by Taste of Home
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Mixed Greens with French Dressing Recipe

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5 1
Publisher Photo
You won’t miss the oil in this tasty dressing. People have told me it’s so good, they wonder why I haven’t marketed it! I enjoy cooking and have worked in food service, at schools and elsewhere, for most of my life.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
4-6 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 2/3 cup cider vinegar
  • 2/3 cup ketchup
  • 1/2 cup sugar
  • 1/4 cup chopped onion
  • 1-1/2 teaspoons celery salt
  • 1-1/2 teaspoons paprika
  • 1 teaspoon salt
  • 1/2 teaspoon celery seed
  • 3 cups torn curly endive
  • 3 cups chopped escarole or torn romaine

Directions

For dressing, place the first eight ingredients in a blender or food processor; cover and process until blended. Transfer to a jar with a tight-fitting lid; cover and refrigerate for at least 1 hour.
Just before serving, combine the endive and escarole. Shake dressing and drizzle over greens. Refrigerate leftover dressing. Yield: 4-6 servings (about 1-1/2 cups dressing).
Originally published as Mixed Greens with French Dressing in Country April/May 2006, p49

Nutritional Facts

1 cup: 110 calories, 0 fat (0 saturated fat), 0 cholesterol, 1093mg sodium, 28g carbohydrate (21g sugars, 2g fiber), 1g protein.

  • 2/3 cup cider vinegar
  • 2/3 cup ketchup
  • 1/2 cup sugar
  • 1/4 cup chopped onion
  • 1-1/2 teaspoons celery salt
  • 1-1/2 teaspoons paprika
  • 1 teaspoon salt
  • 1/2 teaspoon celery seed
  • 3 cups torn curly endive
  • 3 cups chopped escarole or torn romaine
  1. For dressing, place the first eight ingredients in a blender or food processor; cover and process until blended. Transfer to a jar with a tight-fitting lid; cover and refrigerate for at least 1 hour.
  2. Just before serving, combine the endive and escarole. Shake dressing and drizzle over greens. Refrigerate leftover dressing. Yield: 4-6 servings (about 1-1/2 cups dressing).
Originally published as Mixed Greens with French Dressing in Country April/May 2006, p49

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