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Tossed Salad with Carrot Dressing

Total Time

Prep/Total Time: 25 min.

Makes

10 servings (3 cups dressing)

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.

Nutrition Facts

1 cup: 302 calories, 19g fat (3g saturated fat), 6mg cholesterol, 185mg sodium, 33g carbohydrate (26g sugars, 2g fiber), 3g protein.

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