Spinach Salad Dressing
- Ready In:
- 10mins
- Ingredients:
- 12
- Yields:
-
1 cup
- Serves:
- 2-3
ingredients
- 1⁄2 medium onion, finely chopped
- 1⁄4 cup cider vinegar
- 2 tablespoons distilled white vinegar, for 'bite'
- 1 tablespoon sugar, to taste (originally had 1/4 cup. but that's way to sweet for me now)
- 1 teaspoon salt
- 1⁄2 teaspoon garlic granules
- 1⁄4 teaspoon fresh ground black pepper, to taste
- 1⁄2 teaspoon sweet paprika
- 1⁄2 teaspoon dry mustard
- 1⁄2 teaspoon celery salt
- 1⁄2 teaspoon sriracha sauce (preferred) or 1/4 teaspoon Tabasco sauce, to taste
- 1⁄2 cup extra virgin olive oil
directions
- Combine all ingredients in a jar, except olive oil, and shake thoroughly to mix.
- Allow to set at room temperature for 30 minutes, shaking occasionally, add olive oil, shake again, and refrigerate until needed, but at least 1 hour.
- Shake and toss with spinach salad (spinach, hard-boiled egg, sliced fresh mushrooms, real crisp bacon bits, croutons, etc.) or other greens.
- Note: Use the Sriracha hot sauce if you can find it.
- It adds a lot of flavor, not just heat!
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Reviews
-
I made this for a small dinner party last night and the leftover dressing was confiscated by the hosts at the end of the evening. Everybody loved it. <br/><br/>I forgot to add the sugar but really didn't miss it at all compared to the last time I made it. We were out of white vinegar so I subbed in a little rice and red wine vinegars and then doubled the sriracha sauce to a full teaspoon. I might even take it up to a full tablespoon next time. This is such a simple recipe and so delicious.
RECIPE SUBMITTED BY
Toby Jermain
Houston, TX
I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree.
During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels.
My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there.
We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack.
My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!