Oil and Vinegar Dressing Recipe
The goodness of crisp salad ingredients comes through when topped with this simple homemade dressing. It tastes so fresh. Mom made it for our family when I was growing up, and now I serve it to my grandchildren. -Barbara Hyatt, Folsom, California
This recipe is:
Quick
Prep/Total Time: 10 min.
Yield: 16 Servings
Ingredients
1 cup sugar
1 tablespoon ground mustard
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/2 cup hot water
1/4 cup vinegar
2 garlic cloves, halved
1/4 cup canola oil
Mixed salad greens and shredded red cabbage
Directions
In a 1-qt. jar with a tight-fitting lid, combine the first five ingredients. Add the water, vinegar and garlic; shake until sugar is dissolved. Add oil; shake well. Store in the refrigerator. Just before serving, remove garlic from the dressing. Drizzle over salad greens and red cabbage. Yield: 2 cups.
Nutritional Facts 1 serving (2 tablespoons) equals 82 calories, 4 g fat (trace saturated fat), 0 cholesterol, trace sodium, 13 g carbohydrate, trace fiber, trace protein.
Originally published as Oil and Vinegar Dressing in Taste of Home October/November 1998, p35
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