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Tossed Salad |
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Serves: 6 Print this RecipeHave Ready: 1 head iceburg lettuce 1 cucumber pared and sliced 2 tomatoes sliced Salt and pepper to season You'll Need: Paper towel Cutting board Knife Large bowl with cover Tossing spoons * See note below. * Part two. 1 cup vegetable oil 1/3 cup white vinegar 1/4 cup ketchup 1 tablespoon sugar 1 teaspoon salt 1/2 teaspoon paprika 1 teaspoon dried minced onion 1 teaspoon dry mustard 1/4 teaspoon celery seeds 1/8 teaspoon garlic powder * Rinse the lettuce with cold water and let drain. Pat dry with a paper towel. Tear into bite-size pieces. Rinse the cucumber and tomatoes. Slice on a cutting board. Toss together lettuce, cucumber, tomatoes, salt and pepper. Cover and refrigerate. French Dressing: Have Ready: *You'll Need: *Measure all the ingredients into a jar. Cover tightly and shake well. Chill in the refrigerator for several hours. Bring to the picnic in the jar. Shake thoroughly before serving. Pour enough on the salad to coat the vegetables evenly when tossed. Save any leftover dressing for another time. Makes about 2 cups. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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