| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Salads | 3 | Cups | |
INGREDIENTS
| 1 1/4 | c | Sugar |
| 2 | ts | Dry mustard |
| 2 | ts | Salt |
| 1 | sm | Onion, chopped fine |
| 2 | c | Oil |
| 1 | c | Vinegar |
| 2 | ts | Celery seed |
| 1 | Garlic clove |
INSTRUCTIONS
Mix all ingredients together. I use my blender then I don't have to chop the onions. This will keep several weeks in a jar with a plastic lid. Do not use a metal lid, since the vinegar will rust the lid. You can adjust the sugar and salt to suit your own taste. We find that 1 1/4 c sugar is too much, and so is 2 t of salt. The dressing is especially good on a fresh fruit or spinach salad. This recipe comes from my Husband's Aunt, Ann Mitchell. From Bobbie Beers Posted to MM-Recipes Digest by muddy@ibm.net on Apr 21, 1998
A Message from our Provider:
“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”