By Lavender Lynn on July 17, 2012
Photo by Baby Kato
Photo by Baby Kato
"This dressing was served at a restaurant in Belfort, France, a century ago, while my MIL's aunt "Tatschie" was visiting an uncle who lived in Luzern, Switzerland. After convincing the chef that they were Americans and the recipe would not go to the competition, she brought it back, and it has become a family classic, essential for family gatherings. Color will vary from orange to creamy-white depending on use of whisk, mixer, or blender, but the sweet, tangy flavor remains the same. Also good on sliced turkey or roast beef. (Kate Cowick was a neighbor in Kansas City, MO, in the 1930's, who loved and published the recipe, not the actual traveller as originally reported here.)"
Serving Size: 1 (39 g)
Servings Per Recipe: 10
"Excellent dressing! We loved it over a bed of Mesculin Mix. It was simple to make with easy to find ingredients. Thanks for an awesome recipe :)
Made for ZWT 8 France"
"Easy, delicious, perfect! The dressing was served over a bed of butter lettuce, white cabbage, carrots, grape toms, celery plus leaves and cucumbers. Most of the veggies were from our CSA box so you know the salad was good and fresh! Not too sweet either. Reviewed for ZWT 8/France."
"Very nicely flavored French Dressing!! I made 1/2 of the recipe and the only changes I made was to use onion powder for the juice, 2 stores by me didn't carry it, and I cut the sugar in 1/2. Even with cutting the sugar in half, it was still sweet and tangy but tasty for our preferences. Thanks so much for sharing the recipe. Made for ZWT 8."
"Love this sweet and tangy dressing LL. It was quick and easy to make and is full of flavor. I only made half the recipe, now I'm wishing that I had made the full recipe. Served with baby greens, sweet onions and feta cheese, what a treat. Thanks for sharing another winner that I will make again and again. Who wants to buy store bought when you can have this instead. Made for Fearless Red Dragons - ZWT8 - France."