Tuesday, February 4, 2014

Best. Salad. Dressing. EVER!

Photo courtesy of garnishwithlemon.com
I got this recipe from my angel MIL, Ruth, when she came to save my life last year! Seriously, with a cancer diagnosis and an emergency C-section all in the same week, I could NOT have survived without her. Ever since she left (which was 8 months ago now), I shake this dressing up in a mason jar and keep it in the fridge. ALWAYS.

The only weird ingredient in this recipe is onion juice. Before May 2013 I had never heard of the stuff; how about you? But it's supposedly easy to find--look for it in the spice aisle at the grocery store. It comes in a box about the size of vanilla extract. Just FYI...

Onion Vinaigrette
2/3 C sugar
1 tsp dry mustard
1 tsp salt
2/3 C distilled white vinegar
3 TB apple cider vinegar
4 1/2 tsp onion juice
2 TB Worcestershire sauce
1 C vegetable oil

Combine sugar, dry mustard, salt, and vinegars. Stir (or shake) until sugar is dissolved. Whisk in onion juice and Worcestershire sauce. Add oil slowly, whisking continuously until blended.
Note: recipe makes enough for 4-6 times the amount of salad.

You can use any combination you like when you're making a salad to go with this, but here are some suggestions:

4 C mixed greens (Romaine, Spring mix, just something colorful!)
2 green onions, chopped
4 ounces blue cheese, crumbled (feta also works well)
1 tart/crisp apple, cored, seeded and slivered (pears or strawberries also work well)
1/4 C coarsely chopped pecans (almonds or walnuts also work well)
*1/2 C Craisins, optional

It's fun to mix things up with the nuts in a salad! You can either toast them in a toasted oven or in a pan on the stove really quick. But if you've got a couple extra minutes, try this: throw some sugar, cinnamon, and/or cayenne pepper in the pan with the nuts and stir them till the sugar caramelizes. Just watch it carefully, stir constantly, and take it off the heat as soon as the sugar turns to liquid so it doesn't burn. OR you can use Anne's recipe for Sweet & Spicy Pecans from her Baby Blue Salad. Click HERE for the link to that one... Enjoy!

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