Total Time
2hrs 5mins
Prep 5 mins
Cook 2 hrs

This is an old favourite in New Zealand, I think most people can remember their mum making a lettuce salad and having this dressing on the side. It is printed in the Edmonds Cookbook, but I have printed my mum's recipe below (as it uses less vinegar & salt).

Ingredients Nutrition

  • 1 (397 g) can condensed milk
  • 34 cup vinegar (we normally use malt vinegar)
  • 12 teaspoon salt
  • 1 tablespoon dry mustard (I normally use Coleman's but any similar brand will do)


  1. Put approximately 3 tablespoons of condensed milk into a small bowl.
  2. Add the mustard and mix until the lumps have disappeared.
  3. Then, add the rest of the condensed milk and salt (if using), and stir until combined.
  4. Slowly add the vinegar. I normally add 1/4 cup, stir this through, then keep adding more vinegar to taste. You don't need to use the full 3/4 cup, it really depends on how sweet/acidic you like the dressing to be.
  5. Leave in the fridge until thickened (I find this is normally about 2 hours), then use on your favourite salad.


Most Helpful

A old family favourite. I remember my aunty ALWAYS made this dressing. Tonight we had this on chicken salad served on crispy, flat tortillas which I had put under the grill. Yum, thank you!

Jewelies July 06, 2009

We loved this dressing on a Spinach Strawberry Salad with BBQ Chicken Breasts. So yummy. I can't wait to make it again tomorrow. Thanks for posting this recipe.

GaylaV June 01, 2007

I loved this as a kid and greatly enjoyed rediscovering it as an adult. I used masterfoods dry mustard and only needed a scant teaspoon to add the right amount of zing. I'm not familiar with Colemans which is perhaps quite mild? A tablespoon of the masterfoods made for a dressing so hot is was almost inedible. So perhaps proceed with caution if you use a different brand. Thanks little KiwiChook our housemate and I are living off this on our salads now :)

EeeGee January 23, 2007

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