"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

"French" Dressing and Iceberg Lettuce Chopped Salad Recipe

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This recipe for "French" Dressing and Iceberg Lettuce Chopped Salad, by , is from The Cassidy Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann Cassidy
Added: Tuesday, January 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 Head iceberg lettuce, core removed and chopped
4 radishes, chopped
4 scallions, chopped
1/3 seedless cucumber, chopped
1 cup shredded carrots, available in produce section

Dressing:
1/3 cup white wine vinegar
1/3 cup sugar OR 6 packs Equal
1/2 cup ketchup
1/2 cup extra-virgin olive oil, eyeball it
1 teaspoon garlic powder
2 teaspoons Worcestershire sauce
1/4 small white onion, finely chopped or grated Salt and white pepper

Directions:
Directions:
Combine lettuce and chopped veggies in salad bowl.

Add all of the dressing ingredients into a blender. Put the top in place and blend on high until dressing is combined. Pour dressing over salad and toss. Adjust salt and pepper, to taste.

 

 

 

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