Yield: 3 cups
|2 teaspoons||Dry mustard|
|1 small||Onion, chopped fine|
|2 teaspoons||Celery seed|
|1 each||Garlic clove|
Mix all ingredients togther. I use my blender then I don't have to chop the onions. This will keep several weeks in a jar with a plastic lid. Do not use a metal lid, since the vinegar will rust the lid.
You can adjust the sugar and salt to suit your own taste. We find that 1¼ c sugar is too much, and so is 2 t of salt.
The dressing is especially good on a fresh fruit or spinach salad.
This recipe comes from my Husband's Aunt, Ann Mitchell.
From Bobbie Beers
Submitted By BOBBIE BEERS On 12-28-95