This special dressing works on any salad and has just the right sweet-and-sour taste to dress up a lunch salad.—Cindy Harnish, Wexford, Pennsylvania
- 2/3 cup sugar
- 1/3 cup cider vinegar
- 1/3 cup canola oil
- 1 small onion, finely chopped
- 4 teaspoons prepared mustard
- 1 teaspoon salt
- 1/2 teaspoon coarsely ground pepper
- Fresh spinach leaves
- Combine the first seven ingredients in a blender or food processor; cover and process until smooth. Serve over fresh spinach. Store leftover dressing in the refrigerator. Yield: 1-1/3 cups.
Originally published as Spinach Salad Dressing in Light & Tasty June/July 2004, p22
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