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Recipe: Hearty Chef's Salad with Wesson French Dressing (Wesson Oil recipe, 1960's)

Salads - Main Dish
HEARTY CHEF'S SALAD

1 large head lettuce
1/2 cup sliced celery
1/2 cup chopped green pepper
1 tomato cut in wedges
1/2 cucumber, sliced
1/2 cup Wesson French Dressing (recipe follows)
1/2 lb. cooked ham, salami and/or chicken, cut in strips
1/4 lb. cheese, cut in strips
2 hard-cooked eggs, sliced

Break chilled lettuce into bowl. Add other vegetables. Toss well with dressing. Top with meat and cheese strips and cooked eggs. Serve with extra dressing.

WESSON FRENCH DRESSING
Makes 2 cups

2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon paprika
1 1/2 cups Wesson oil
1/2 cup vinegar

Measure ingredients for the dressing into a jar. Cover and chill.

Shake well before using.

VARIATIONS:

ITALIAN DRESSING:
To 1 cup of French Dressing, add 1 clove garlic cut in half. Remove the garlic when serving.

BLUE CHEESE DRESSING:
To 1 cup of French Dressing, add 2 oz. crumbled blue or Roquefort type cheese.

Makes 4-6 servings
From: Faith's Collection at Recipelink.com
Source: Vintage recipe card, Wesson Oil ad, 1960's
MsgID: 39759
Shared by: Betsy at Recipelink.com
Board: Collection: Salads at Recipelink.com
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