ZESTY TOSSED SALAD
(from WINNERS Cookbook as published by the Junior League of Indianapolis, IN)
Dressing:
1/2 cup white vinegar
1 tablespoon celery seed
1/2 cup granulated sugar
1 tablespoon chopped onion
1 teaspoon dry mustard
1 teaspoon salt
1 cup oil
1 large head lettuce, torn into pieces (may substitute fresh baby spinach and other types of lettuce greens)
1 medium onion, sliced (I like to use red onion.)
1/2 pound bacon, cooked and crumbled
8 ounces fresh mushrooms, sliced
4 ounces sunflower kernels or pepita nuts
1/2 cup sour cream
Place vinegar and celery seed in a small saucepan. Bring to a boil. Remove from heat and let cool. Combine sugar, onion, mustard, salt and oil in blender or food processor. Add cooled vinegar mixture and process until mixture is smooth and creamy.
Layer lettuce, onion, bacon, mushrooms and nuts in a large bowl.
Pour dressing over layered salad just before serving and toss. Serve with dollops of sour cream.
NOTE: I frequently add any or all of the following: sliced English cucumber, blanched asparagus spears, blanched broccoli florettes, blanched baby carrots (or shredded regular carrots). Any vegetable addition would be tasty.
Caryn Wiggins
(from WINNERS Cookbook as published by the Junior League of Indianapolis, IN)
Dressing:
1/2 cup white vinegar
1 tablespoon celery seed
1/2 cup granulated sugar
1 tablespoon chopped onion
1 teaspoon dry mustard
1 teaspoon salt
1 cup oil
1 large head lettuce, torn into pieces (may substitute fresh baby spinach and other types of lettuce greens)
1 medium onion, sliced (I like to use red onion.)
1/2 pound bacon, cooked and crumbled
8 ounces fresh mushrooms, sliced
4 ounces sunflower kernels or pepita nuts
1/2 cup sour cream
Place vinegar and celery seed in a small saucepan. Bring to a boil. Remove from heat and let cool. Combine sugar, onion, mustard, salt and oil in blender or food processor. Add cooled vinegar mixture and process until mixture is smooth and creamy.
Layer lettuce, onion, bacon, mushrooms and nuts in a large bowl.
Pour dressing over layered salad just before serving and toss. Serve with dollops of sour cream.
NOTE: I frequently add any or all of the following: sliced English cucumber, blanched asparagus spears, blanched broccoli florettes, blanched baby carrots (or shredded regular carrots). Any vegetable addition would be tasty.
Caryn Wiggins