Paula's Pretty in Pink Salad Dressing |
|
 |
Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 12 |
|
Born of sheer laziness, a variation of a Paula Deen recipe. This is a salad dressing for a spinach salad in Paula Deen Celebrates cookbook. It is wonderful on any kind of salad, not just spinach. I was feeling a bit lazy, and decided I'd rather clean my immersion blender rather than my regular blender when I made it; the dressing emulsified into this lovely pink froth with pepper specks. Servings are approximate, based on the spinach salad recipe. Ingredients:
1 cup canola oil |
1/4 cup red wine vinegar |
1/4 cup fresh lemon juice |
1 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1 tablespoon sugar |
1 teaspoon dry mustard |
1 garlic clove, minced |
Directions:
1. Put all ingredients into a tall container and blend with an immersion blender until emulsified. Refrigerate until ready to serve.
2. Notes: I used a KitchenAid immersion blender on setting 1. Also, you don't have to use a stick blender. If you don't care about the dressing emulsifying, you can shake everything together in a tightly sealed jar or mix in a regular blender. In the original recipe, Paula used vegetable oil and just called for regular black pepper.
|
|