MARTY'S SALAD From the Buggy Works Restaurant
Sweet And Sour Salad Dressing:
1 (14 oz.) can Eagle brand sweetened condensed milk
1 c. Karo syrup
1/2 c. white vinegar
1 1/2 c. Miracle Whip
1/4 lb. (1 stick) margarine, sliced into small pieces
In top of double boiler, over simmering water, combine all ingredients with a wire whisk til margarine is melted completely. Let cook over simmering water 30 minutes (set your timer), stirring occasionally. Put mixture through blender on high speed just a few seconds to combine and cool before refrigerating tightly covered. Refrigerate several hours before using. Note: if dressing becomes too thick, thin with a little hot water.(makes 1 1/2 quarts). To use the dressing like the restaurant serves it, toss together lightly in a large bowl: 1/2 head iceberg lettuce torn into bite sized pieces, 2 c. endive lettuce torn also, 1/2 c. very thinly sliced red onion, 1/3 c. Hormel Real Bacon Bits, 1 pkg. (4 oz.) Kraft's finely shredded Cheddar cheese. Apply enough dressing to lightly but evenly moisten the greens in the above mixture. Let stand 10 minutes before serving. Divide between 3-4 salad dishes. Serve additional dressing on the side.
Marty's Salad from the Buggy Works Restaurant recipe is published in our August, 1999 Menu Minder.
You may like to try these other Salad recipes below:
| Hudson's Maurice Salad | Red Fox Salad | Hudson's Greek Salad | Ceci Salad |
| Hudson's Spinach Salad | Cucumber Salad | Taco Salad | Warm Winter Salad |