Green tossed salads were created in the 1800s and can be the perfect way to add fiber to your everyday diet. An unlikely paring of French dressing and rice wine vinegar makes the perfect dressing to serve over crisp lettuce with carrots, celery, cheddar and sliced manzanilla olives.

Salad

    1 head iceberg lettuce
    2 medium carrots, peeled and shredded
    3 stalks celery, sliced
    ½ cup shredded cheddar cheese
    8 manzanilla olives with pimiento

Spicy Dressing

    ½ cup mayonnaise
    ¼ cup French dressing
    ¼ cup rice wine vinegar
    1 tablespoon finely chopped yellow onion
    1 tablespoon ketchup
    1 teaspoon Tiger® Sauce
    1 teaspoon dried parsley
    Pinch ground cayenne
    Pinch dried dill weed

1.  Rinse the lettuce in cold water, pat dry. Place in a serving
     bowl. Top with carrots, celery and cheese. Toss, then top with
     olives. Cover and refrigerate until needed.

2.  In a medium bowl, mix the mayonnaise, French dressing, vinegar,
     onion, ketchup, Tiger® Sauce, parsley, cayenne and dill 
     weed. Cover and refrigerate until needed.

3.  Serve dressing on the side.

     Makes 4 to 6 servings