Prep 5 mins
Cook 0 mins
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.
- 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
- Put all ingredients into a tall container and blend with an immersion blender until emulsified. Refrigerate until ready to serve.
- 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.
We loved this dressing. I used olive oil instead of the other oil. Mine didn't come out pink at all but I didn't care. I'll be making this again and again. I think it would make a great marinade for chicken, too. Thanks for sharing this one.
Loved this dressing! this is definately a lemon-lover's dressing, I reduced to half still added in 1 clove garlic and used seasoned salt, I made this yesterday and refrigerated to blend the flavors, this will we enjoyed tonight over mixed greens and crumbled feta cheese, thanks for sharing this great recipe Misa!
This lovely dressing is quick and easy to make and tastes great. The citrus shines in this dressing. I served the dressing over a mix of romaine and young spinach leaves with slivered sweet onion and thinly shaved parmesan. So good, thank you for sharing. Made for Think Pink 2015.