Oil and Vinegar Dressing
The goodness of crisp salad ingredients comes through when topped with this simple homemade dressing. It tastes so fresh. Mom made it for our family when I was growing up, and now I serve it to my grandchildren. -Barbara Hyatt, Folsom, California
Total TimePrep/Total Time: 10 min.
- 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.
Nutrition Facts2 tablespoons: 82 calories, 4g fat (0 saturated fat), 0 cholesterol, 0 sodium, 13g carbohydrate (12g sugars, 0 fiber), 0 protein.
Originally published as Oil and Vinegar Dressing in Taste of Home October/November 1998
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!!!