This recipe is from a Reiman publications book; Most Memorable Meals. The recipes are presented as 48 menus listed by season. In the back index they are listed by regular categories such as soup, salads etc. That is how I found this recipe. There are plenty of the great photos Reiman is known for.
Salad with Tomato-Green Pepper Dressing
"The longer this dressing is refrigerated, the more flavorful it becomes. The bright red-orange is a sharp contrast to salad greens, At my house, it's everybody's favorite salad topping." Virginia Broten
1 can (10-3/4 oz.) condensed tomato soup, undiluted
3/4 cup sugar
2/3 cup cider vinegar
1/2 cup vegetable oil
1 large green pepper, cut into chunks
1/2 medium onion, cut into chunks
1 garlic clove, halved
1 teaspoon ground mustard
12 teaspoon salt
1/2 teaspoon paprika
Salad greens and vegetables of your choice
In a blender,combine the first 10 ingredients; cover and process until smooth. Serve over tossed salad
Store leftovers in the refrigerator; shake before using. Yields 4 cups dressing.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment