Publisher Photo
Publisher Photo
Friends tell me they can't wait to dip into this zesty dressing. I present it, tied with a plaid ribbon, in recycled glass condiment bottles that I label with my name, the recipe's title and storage instructions.
MAKES:
48 servings
TOTAL TIME:
Prep: 10 min.
MAKES:
48 servings
TOTAL TIME:
Prep: 10 min.

Ingredients

  • 1 quart Miracle Whip
  • 2 cups half-and-half cream
  • 3 tablespoons coarsely ground pepper
  • 2 tablespoons finely chopped green onions
  • 1-1/2 teaspoon salt
  • 3/4 teaspoon white pepper
  • 3/4 teaspoon Worcestershire sauce
  • 1/2 teaspoon hot pepper sauce

Directions

In a large bowl, combine Miracle Whip and cream; beat until smooth. Stir in remaining ingredients. Pour into salad dressing bottles or pint jars. Cover and store in the refrigerator for up to 1 week. Yield: 6 cups.
Originally published as Pepper Salad Dressing in Country Woman Christmas Annual 2000, p47

Nutritional Facts

2 teaspoon: 148 calories, 16g fat (3g saturated fat), 12mg cholesterol, 180mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 0 protein.

  • 1 quart Miracle Whip
  • 2 cups half-and-half cream
  • 3 tablespoons coarsely ground pepper
  • 2 tablespoons finely chopped green onions
  • 1-1/2 teaspoon salt
  • 3/4 teaspoon white pepper
  • 3/4 teaspoon Worcestershire sauce
  • 1/2 teaspoon hot pepper sauce
  1. In a large bowl, combine Miracle Whip and cream; beat until smooth. Stir in remaining ingredients. Pour into salad dressing bottles or pint jars. Cover and store in the refrigerator for up to 1 week. Yield: 6 cups.
Originally published as Pepper Salad Dressing in Country Woman Christmas Annual 2000, p47

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