Tossed Salad with Creamy Garlic Dressing
Phyllis Hickey of Bedford, New Hampshire says, "I often mix some escarole and spinach with leaf lettuce for this salad. I always receive compliments on the pleasant dressing."
Total TimePrep: 10 min. Cook: 15 min. + cooling
- 1/4 cup red wine vinegar
- 1/4 cup water
- 2 tablespoons finely chopped onion
- 1 to 2 garlic cloves, minced
- 1/3 cup sugar
- 1/2 cup Miracle Whip
- 1-1/2 cups sour cream
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 8 cups torn lettuce
- 1 large carrot, shredded
- 3 tablespoons bacon bits
- Croutons, optional
- In a small saucepan, combine the vinegar, water, onion, garlic; simmer until the onion is tender, about 5 minutes. Add sugar; simmer until dissolved. Cool to room temperature. Stir in the Miracle Whip, sour cream, salt and pepper.
- In a large salad bowl, toss the lettuce, carrots and bacon bits; add dressing and toss to coat. Top with croutons if desired.
Nutrition Facts1 cup: 245 calories, 19g fat (7g saturated fat), 37mg cholesterol, 264mg sodium, 13g carbohydrate (11g sugars, 1g fiber), 3g protein.
Originally published as Tossed Salad with Creamy Garlic Dressing in Taste of Home June/July 1996
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