Easter Lettuce Salad
Here's a salad that is so simple yet so tasty, it will impress your holiday guests.—Tammy Myers, Waupun, Wisconsin
Total TimePrep/Total Time: 15 min.
Makes6 servings (about 1 cup dressing)
- 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
- 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.
Nutrition Facts3/4 cup: 356 calories, 28g fat (4g saturated fat), 214mg cholesterol, 489mg sodium, 21g carbohydrate (18g sugars, 2g fiber), 8g protein.
Originally published as Easter Lettuce Salad in Country Woman March/April 2003