Total Time
5mins
Prep 5 mins
Cook 0 mins

Lovely for mixed fruit salads. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

Ingredients Nutrition

  • 14 cup pineapple juice
  • 2 tablespoons lemon juice (fresh is best)
  • 12 cup oil (I like corn oil)
  • 1 teaspoon sugar
  • 12 teaspoon salt
  • 12 teaspoon paprika

Directions

  1. Combine ingredients; chill.
  2. Shake or beat thoroughly before serving.

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