| 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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