Recipes / Lettuce

Salad Greens with Creamy French Dressing

2 tablespoons sugar
3 tablespoons vinegar
2 tablespoons paprika
1 teaspoon Worcestershire sauce (optional)
1/4 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon garlic powder
Dash ground red pepper
3/4 cup salad oil or olive oil

In a blender, combine all ingredients except the oil. With blender running, add oil in a thin, steady stream. (This should take 2 to 3 minutes.) Continue blending until mixture is thick. Cover and store in refrigerator for up to 2 weeks. Stir before serving. Toss with salad greens.

Makes 1 1/3 cups.

From “Better Homes and Gardens New Cook Book,” Meredith Corporation, Des Moines, Iowa, 1989.

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