| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Odia | Salad dress, Salads, Texas | 2 | Cups |
INGREDIENTS
| 1/4 | c | Sugar |
| 1/4 | c | Honey |
| 1/4 | c | White vinegar |
| 2 | tb | Fresh lemon juice |
| 1 | ts | Dry mustard |
| 1 | ts | Grated onion |
| 1/2 | ts | Salt |
| 1 | ts | Paprika, optional |
| 1 | c | Oil, canola or corn |
| 1 | tb | Poppy Seeds |
INSTRUCTIONS
In a food processor or with a mixer, combine all the ingredients except the oil and the poppyseeds. Pour in the oil and continue mixing until the dressing is thick. Drizzle the dressing over Grapefruit-Avocado Salad or another fruit salad. Refrigerated, the dressing keeps for a couple of weeks. If it separates, process or mix it again before using. NOTE: This dressing, an integral part of Helen Corbitt's grapefruit and avocado creation, and today appears in many other Texas fruit-flavored salads. Helen Corbitt is a reknowned Texas chef who worked at Neiman Marcus Zodiac Room, Dallas, Texas. She introduced the state to fresh herbs, fish that wasn't deep-fried, pepper mills, and olive oil. Recipe from Texas Home Cooking by Cheryl Alters Jamison and Bill Jamison. ISBN 155832-058-X (cloth) and ISBN 1-55832-059-8 (paper) This book makes an excellent read, lots of interesting asides, and tidbits. Typed by Bobbie Beers From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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