- 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
- 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.
Originally published as Oil and Vinegar Dressing in Taste of Home October/November 1998, p35
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Reviewed Apr. 2, 2012
"Being the chef I am, I deleted the sugar to make it more healthy, substituted flaxseed oil for canola oil, fresh lemon and lime juice for vinegar, ground garlic for the cloves, and a teaspoon of red peppers. Magnifique!!!"