It is a tangy, sweet dressing that goes with just about any type of salad or meal. I like to serve it over a green salad (preferably green leaf lettuce) with tomatoes and cheese, as you see above.
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The best part of this recipe is that I can keep in the fridge for week. It is so versatile that it is great in things like tossing in a Mexican inspired pasta dish.
It goes great in the following dishes:
- ½ cup sugar
- ½ teaspoon celery salt
- 1 teaspoon dry mustard powder
- 1 teaspoon paprika
- ⅓ cup vinegar
- Heat the above in a saucepan til the sugar is dissolved.
- Add ½ cup vegetable oil.
- Cool and serve over taco salad.
- Store in the fridge (up to one week).
More Salad Dressing recipes you may like:
Recipe developed by Kelly Hancock ©2010 Faithful Provisions. For personal use only. May not be reproduced, reprinted or distributed for capital gain without prior permission from Kelly Hancock.