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Mixed Greens with French Dressing

You won’t miss the oil in this tasty dressing. People have told me it’s so good, they wonder why I haven’t marketed it! I enjoy cooking and have worked in food service, at schools and elsewhere, for most of my life.
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    4-6 servings (about 1-1/2 cups dressing)


  • 2/3 cup cider vinegar
  • 2/3 cup ketchup
  • 1/2 cup sugar
  • 1/4 cup chopped onion
  • 1-1/2 teaspoons celery salt
  • 1-1/2 teaspoons paprika
  • 1 teaspoon salt
  • 1/2 teaspoon celery seed
  • 3 cups torn curly endive
  • 3 cups chopped escarole or torn romaine


  • For dressing, place the first eight ingredients in a blender or food processor; cover and process until blended. Transfer to a jar with a tight-fitting lid; cover and refrigerate for at least 1 hour.
  • Just before serving, combine the endive and escarole. Shake dressing and drizzle over greens. Refrigerate leftover dressing.
Nutrition Facts
1 cup: 110 calories, 0 fat (0 saturated fat), 0 cholesterol, 1093mg sodium, 28g carbohydrate (21g sugars, 2g fiber), 1g protein.

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  • tybeewannabe
    Jan 30, 2008

    No comment left