In a large bowl, combine romaine, spinach, curly endive, arugula, sweet pepper strips, red onion, and cherry tomatoes. Top with carrot curls and cheddar cheese. Serve with Homemade Low-Calorie French Salad Dressing. Makes 8 (about 1-cup) servings

In a blender, combine 1/4 cup low-sodium tomato juice or vegetable juice; 3 tablespoons vinegar; 1 tablespoon honey; 1 teaspoon paprika; 1 clove garlic, minced; 1 teaspoon Worcestershire sauce; 1/4 teaspoon ground black pepper; and 1/8 teaspoon salt. With the blender running, slowly add 1/3 cup olive oil through the hole in the lid; continue blending until mixture reaches desired consistency. Cover and chill for up to 1 week. Makes about 3/4 cup.

To make carrot curls, use a vegetable peeler to cut long thin strips of carrot; curl and secure with toothpicks. Place in a bowl of ice water for 1 hour. Remove toothpicks before adding carrot curls to salad.