Lunch: Mixed Greens with French Dressing Recipe

Ingredients

2/3 cup cider vinegar
2/3 cup ketchup
1/2 cup sugar
1/4 cup chopped onion
1-1/2 teaspoons celery salt
1-1/2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon celery seed
3 cups torn curly endive
3 cups chopped escarole or torn romaine

Instructions

For dressing, place the first eight ingredients in a blender or food processor; cover and process until blended. Transfer to a jar with a tight-fitting lid; cover and refrigerate for at least 1 hour.
Just before serving, combine the endive and escarole. Shake dressing and drizzle over greens. Refrigerate leftover dressing.

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