Tossed Salad with Carrot Dressing |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
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We love going to the farmer's market on summer Saturdays to by homegrown lettuce and fresh produce for salads. I hope you'll try my special dressing, made with pureed vegetables. I've received compliments on its flavor and pretty color. Ingredients:
3/4 cup red wine vinegar |
1 cup sugar |
2 celery ribs, cut into chunks |
1 small onion, cut into chunks |
1 small carrot, cut into chunks |
1/2 teaspoon salt |
3/4 cup canola oil |
salad: |
8 cups spring mix salad greens |
2 medium tomatoes, cut into wedges |
1 medium cucumber, sliced |
2 green onions, sliced |
1/2 cup chow mein noodles |
1/2 cup shredded cheddar cheese |
1/2 cup dried cranberries |
Directions:
1. In a blender, combine the first six ingredients; cover and process until smooth. While processing, gradually add oil in a steady stream. Transfer to a bowl or small pitcher; cover and refrigerate until serving.
2. In a large bowl, combine the salad ingredients. Stir dressing and serve with salad. Refrigerate leftover dressing. Yield: 10 servings (3 cups dressing).
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