French Dressing Over Iceberg Wedges Recipe
"This dressing has long been a favorite in our family affirms Carol Underhill from her Bathurst, New Brunswick kitchen. "I go the recipe from a friend years ago, who apparently picked it up from a local restaurant.
3/4 cup ketchup
1/2 cup vegetable oil
1/2 cup cider vinegar
1/2 cup packed brown sugar
1/4 cup chopped onion
1 garlic clove
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon paprika
Dash hot pepper sauce
Iceberg lettuce, cut into wedges
Combine the first 10 ingredients in a blender; cover and process until smooth. Store in a jar with a tight-fitting lid; refrigerate. Shake; serve over lettuce wedges.
Yield: 2-1/4 cups.
Originally published as French Dressing Over Iceberg Wedges in Country Woman
May/June 2000, p40
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