Print Options

Back to Tossed Salad with Carrot Dressing >

Include these items:

Select reviews >

Taste of Home Logo

Tossed Salad with Carrot Dressing

 Tossed Salad with Carrot Dressing
We love going to the farmer's market on summer Saturdays to by homegrown lettuce and fresh produce for salads. I hope you'll try my special dressing, made with pureed vegetables. I've received compliments on its flavor and pretty color.
10 ServingsPrep/Total Time: 25 min.

Ingredients

  • 3/4 cup red wine vinegar
  • 1 cup sugar
  • 2 celery ribs, cut into chunks
  • 1 small onion, cut into chunks
  • 1 small carrot, cut into chunks
  • 1/2 teaspoon salt
  • 3/4 cup canola oil
  • SALAD:
  • 8 cups spring mix salad greens
  • 2 medium tomatoes, cut into wedges
  • 1 medium cucumber, sliced
  • 2 green onions, sliced
  • 1/2 cup chow mein noodles
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup dried cranberries

Directions

  • In a blender, combine the first six ingredients; cover and process
  • until smooth. While processing, gradually add oil in a steady
  • stream. Transfer to a bowl or small pitcher; cover and refrigerate
  • until serving.
  • In a large bowl, combine the salad ingredients. Stir dressing and
  • serve with salad. Refrigerate leftover dressing. Yield: 10 servings

2 of 2

Tossed Salad with Carrot Dressing (continued)

Directions (continued)

  • (3 cups dressing).
Nutritional Facts: 1 serving (1 cup) equals 302 calories, 19 g fat (3 g saturated fat), 6 mg cholesterol, 185 mg sodium, 33 g carbohydrate, 2 g fiber, 3 g protein.