For the salad, Molly relies on a tangy dressing she's been whipping up since childhood. "This is my signature dressing,: she writes. "I don't know where it came from originally, but I still have the tattered recipe card, written in my childish scrawl."
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- 3 tablespoons canola oil
- 4-1/2 teaspoons sugar
- 1 tablespoon cider vinegar
- 1-1/2 teaspoons lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon ground mustard
- 1/4 teaspoon paprika
- Torn salad greens
- In a jar with a tight-fitting lid, combine the first seven ingredients; shake well. Serve over salad greens. Yield: 2 servings.
Originally published as Sweet 'n' Sour Salad Dressing in Cooking for 2 Winter 2005, p13
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