Paula's Pretty in Pink Salad Dressing

Submitted by Misa

"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."

 

• Ready In: 5mins
• Ingredients: 8
• Serves: 8-12

ingredients

• 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

directions

1. Put all ingredients into a tall container and blend with an immersion blender until emulsified. Refrigerate until ready to serve.
2. 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.

Reviews

[Realtor by day, Chef by night]

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.

 

[Kittencalrecipezazz]

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!

 

[Baby Kato]

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.

 

[mama smurf]

Cut the recipe down for DH and I but used 1 clove of garlic. To make it pinker I did add a little red food coloring in it. Used it over salad greens and it was a tasty dressing. Made for Think Pink 2013 Cancer Awareness tag game.

 

[Linky]

I added about 3 or 4 frozen raspberries to make this yummy vinaigrette-style dressing more pink! I used it with a simple lettuce salad garnished with chopped sweet onions and slivered almonds.<br/>Thanks! Made for Think Pink 2011.