Monday, April 10, 2006
Back to basics
Honey French Dressing
Farm Journal’s Country Cookbook Copyright 1959, 1972
1 tsp. salt
¼ tsp. pepper
1 tsp. dry mustard
1/3 c. cider vinegar
2 tblsp. honey
1 c. salad oil
In a small bowl, mix salt, pepper and dry mustard; stir in vinegar and honey. Slowly add the salad oil while beating with a rotary beater or electric mixer. I just shook it all up in a lidded jar.
Makes about 1 1/3 cups.
This was such a simple, delicious salad dressing. I really love putting together salad dressings from scratch. Sunday, my son got a small hive on his face while eating dinner at my in-law's house. I had looked at the ingredients on the salad dressing before giving it to him, but I looked again to make sure I didn't miss anything. There was quite a list of ingredients on that little bottle of salad dressing, even though it was 'all-natural'.
Sometimes I just want a simple iceberg lettuce salad. Iceberg lettuce was on sale for a buck and I think the croutons were too. I just added some red onion. This hit the spot. My son loved it too. I served it with some stuffed shells that I'll be telling you about soon.
Question of the Day: Do you make your own salad dressings?