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Ingredients
| canola oil - for salads, woks and light frying: 1 cup |
| red wine vinegar: 1/4 cup |
| lemon juice: 1/4 cup (fresh) |
| salt: 1 tsp |
| black pepper: 1/2 tsp (fresh ground) |
| granulated sugar: 1 Tbl |
| ground mustard: 1 tsp |
| garlic: 1 clove (minced) |
Paula's Pretty in Pink Salad Dressing
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
0 min -
Servings
10 serving(s)
Tags
- 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.