Tossed Salad with Creamy Garlic Dressing Recipe

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Phyllis Hickey of Bedford, New Hampshire says, "I often mix some escarole and spinach with leaf lettuce for this salad. I always receive compliments on the pleasant dressing."
TOTAL TIME: Prep: 10 min. Cook: 15 min. + cooling
MAKES:6-8 servings
TOTAL TIME: Prep: 10 min. Cook: 15 min. + cooling
MAKES: 6-8 servings


  • 1/4 cup red wine vinegar
  • 1/4 cup water
  • 2 tablespoons finely chopped onion
  • 1 to 2 garlic cloves, minced
  • 1/3 cup sugar
  • 1/2 cup Miracle Whip
  • 1-1/2 cups (12 ounces) sour cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 cups torn lettuce
  • 1 large carrot, shredded
  • 3 tablespoons bacon bits
  • Croutons, optional

Nutritional Facts

1 cup: 245 calories, 19g fat (7g saturated fat), 37mg cholesterol, 264mg sodium, 13g carbohydrate (11g sugars, 1g fiber), 3g protein.


  1. In a small saucepan, combine the vinegar, water, onion, garlic; simmer until the onion is tender, about 5 minutes. Add sugar; simmer until dissolved. Cool to room temperature. Stir in the Miracle Whip, sour cream, salt and pepper.
  2. In a large salad bowl, toss the lettuce, carrots and bacon bits; add dressing and toss to coat. Top with croutons if desired. Yield: 6-8 servings.
Originally published as Tossed Salad with Creamy Garlic Dressing in Taste of Home June/July 1996, p45

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