Paula's Pretty in Pink Salad Dressing
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:
- 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.