Publisher Photo
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1/2 cup vegetable oil
  • 1/2 cup sugar
  • 1/3 cup white vinegar
  • 1/2 small onion
  • 2 tablespoons mayonnaise
  • 1 teaspoon salt
  • 1 teaspoon ground mustard
  • 1/2 teaspoon celery seed
  • 9 cups torn leaf lettuce
  • 6 hard-boiled large eggs, sliced

Directions

In a blender, combine the first eight ingredients; cover and process until blended. Divide lettuce among six salad plates; drizzle with dressing. Top each with a sliced egg. Refrigerate leftover dressing. Yield: 6 servings (about 1 cup dressing).
Originally published as Easter Lettuce Salad in Country Woman March/April 2003, p35

Nutritional Facts

3/4 cup: 356 calories, 28g fat (4g saturated fat), 214mg cholesterol, 489mg sodium, 21g carbohydrate (18g sugars, 2g fiber), 8g protein.

  • 1/2 cup vegetable oil
  • 1/2 cup sugar
  • 1/3 cup white vinegar
  • 1/2 small onion
  • 2 tablespoons mayonnaise
  • 1 teaspoon salt
  • 1 teaspoon ground mustard
  • 1/2 teaspoon celery seed
  • 9 cups torn leaf lettuce
  • 6 hard-boiled large eggs, sliced
  1. In a blender, combine the first eight ingredients; cover and process until blended. Divide lettuce among six salad plates; drizzle with dressing. Top each with a sliced egg. Refrigerate leftover dressing. Yield: 6 servings (about 1 cup dressing).
Originally published as Easter Lettuce Salad in Country Woman March/April 2003, p35

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