- 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
- 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
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