Prep 5 mins
Cook 0 mins
Lovely for mixed fruit salads. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
- 1⁄4 cup pineapple juice
- 2 tablespoons lemon juice (fresh is best)
- 1⁄2 cup oil (I like corn oil)
- 1 teaspoon sugar
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon paprika
- Combine ingredients; chill.
- Shake or beat thoroughly before serving.