Garden Salad With French Dressing

Oxmoor House
4 to 6 servings


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1 head iceberg lettuce
2 tomatoes, cut into wedges
1 cucumber, sliced
1 1/4 cups vegetable oil
1 teaspoon sugar
1/2 cup lemon juice
3 tablespoons chili sauce
1 teaspoon prepared horseradish
1 teaspoon prepared mustard
1 clove garlic, minced
1 1/2 teaspoons salt
1/2 teaspoon paprika
1/4 teaspoon pepper


Separate lettuce leaves. Wash thoroughly, and pat dry. Tear leaves into bite-size pieces. Combine lettuce, tomatoes, and cucumber in a serving bowl; toss lightly. Cover and chill thoroughly.

Combine oil, sugar, and lemon juice; beat with a wire whisk until well blended. Add remaining ingredients, mixing well. Chill thoroughly, and serve over tossed salad.

Created date

February 2010