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 TimePrep: 10 min. + chilling
Makes4-6 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 Facts1 cup: 110 calories, 0 fat (0 saturated fat), 0 cholesterol, 1093mg sodium, 28g carbohydrate (21g sugars, 2g fiber), 1g protein.
Originally published as Thelma's Salad Dressing in Country April/May 2006