Prep 10 mins
Cook 0 mins
This is better than the stuff from the store. And it's quick. I got this recipe from my sister-in-law, who makes all kinds of wonderful homemade things.
- Blend in a blender.
- That's it!
Although I did substitute safflower oil for the canola oil and Splenda for the sugar, this is really an excellent recipe! I absolutely loved it. I used Grey Poupon mustard, as that was what I had on hand. I think French's would have probably been better (closer to the stuff from the "Good Old Days") but it worked out well. I think I'll probably use Dijon mustard in the future, as it is a tad bit less tangy. It's a matter of taste whether you like tangy or not-so, but this recipe really brought back memories of great salads back in the day. Good job!! I put this in my FAVORITES file folder.
Had to find a recipe when we found out that mercury was showing up in the corn syrup used in my DD's favorite salad dressing. Guess who has a new favorite? This is AMAZING. I used olive oil as that's all I had and feared that would overwhelm the taste, but my family still loves it. Thanks for keeping my DD eating her greens!
I loved this and wow, it made a lot of dressing! Next time I will cut back on the sugar a bit as I found it a bit on the sweet side (I never thought I'd find anything too sweet for me!). Perfect on a salad with some cashews on top!