This salad was served at my own sheva brochos. I loved it so much but couldnt track down its original owner. Finally I found this recipe in the bits n bites!
2 (16 oz) package shredded iceberg lettuce
1 can sliced mushrooms
1 carton grape tomatoes, halved
½ tray snow peas
1 red pepper, thinly sliced
3 cucumbers, thinly sliced into rounds
1 avocado, sliced
¾ cup sugar
¾ cup ketchup
¾ cup oil
¾ tsp salt
¾ tsp paprika
¾ tsp mustard
¾ tsp vinegar
3 cloves garlic, crushed
On a large serving platter, arrange vegetables by sreading it onto the platter in the order given. Mix all ingedients for the dressing until well blended. Pour onto vegetable platter prior to serving.
NOTE: the dressing yields much more than you actually need for the salad. It can be stored in a covered jar in the refrigerator for upto a month.
P.S. DO NOT use any splenda. My sauce is a bit mushy