Recipe: Cleopatra Salad with Bittersweet Dressing (using ketchup, Tabasco, sugar and vinegar)

CLEOPATRA SALAD

1 head cauliflower, broken into buds
2 cups chopped celery (or Chinese celery)
1 head iceberg lettuce
2 heads romaine
1 (2 oz) can anchovies, cut in pieces
1/4 cup grated Parmesan cheese
Bittersweet Dressing (recipe follows)

Prepare cauliflower and celery; refrigerate.

TO PREPARE THE SALAD:
Tear lettuce into bite-size pieces in large bowl. Add cauliflower, celery and anchovies. Sprinkle with grated Parmesan cheese. Toss with Bittersweet Dressing (may not need all of the dressing, serve remaining dressing on the side).

BITTERSWEET DRESSING
Makes 2 cups

3/4 cup vinegar
1/4 cup sugar
1 teaspoon salt
1 teaspoon dry mustard
1/2 teaspoon Tabasco pepper sauce
1/2 cup ketchup
3/4 cup salad oil
1 small onion, grated

Blend all ingredients in jar or bowl. Chill before serving. Shake or beat before serving. Serve with Cleopatra Salad.

Makes 6 servings (this looks like it will make more than 6 servings)
Source: Tabasco