This zippy recipe is one a friend shared years ago. I like to give the dressing to others in jelly jars trimmed with baling twine.
- 3 cups mayonnaise
- 1/2 cup sugar
- 1/2 cup honey
- 1/4 cup prepared mustard
- 1/4 cup vinegar
- 1/4 cup chopped onion
- 1 cup vegetable oil
- 1/4 cup minced fresh parsley
- In a blender or food processor, combine the first six ingredients. Slowly add oil; process until smooth. Stir in parsley. Cover and chill for at least 1 hour. Can be refrigerated for up to 1 week. Yield: about 5 cups.
Originally published as Honey-Mustard Salad Dressing in Country Woman Christmas Annual 1999, p47
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