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Tossed Mixed Greens Recipe
|Torn iceberg lettuce||3 Cup (48 tbs)|
|Torn fresh spinach||2 Cup (32 tbs)|
|Watercress leaves||1 Cup (16 tbs)|
|Tomato||1 Medium, cut into wedges|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Snipped chives||1 Tablespoon|
|Sugar||1⁄4 Cup (4 tbs)|
|White wine vinegar||1⁄4 Cup (4 tbs)|
|Chopped onion||1 Tablespoon|
|Dry mustard||1⁄2 Teaspoon|
|Worcestershire sauce||1⁄4 Teaspoon|
|Bottled hot pepper sauce||6 Drop|
|Salad oil||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 946 Calories from Fat 666
% Daily Value*
Total Fat 76 g116.3%
Saturated Fat 3.6 g18%
Trans Fat 1.3 g
Cholesterol 0 mg
Sodium 129.3 mg5.4%
Total Carbohydrates 66 g22.1%
Dietary Fiber 6.2 g24.7%
Sugars 58.4 g
Protein 6 g12.4%
Vitamin A 194.1% Vitamin C 107.4%
Calcium 18.3% Iron 19.6%
*Based on a 2000 Calorie diet
To make dressing, in small mixer bowl combine sugar and white wine vinegar; blend in onion, dry mustard, Worcestershire sauce, bottled hot pepper sauce, and 1/4 teaspoon salt.
Gradually add salad oil, beating with electric mixer about 2 minutes or till thick.
Cover and chill.
Pour dressing over salad.
Toss to coat vegetables.