June 4, 2010
With all the preservatives and other chemicals in our food now a days — especially processed foods – its nice to have a recipe for a salad dressing you can shake up in a jiffy and store in the refrigerator for a few days if necessary. And one that just about everyone loves!
The title for this post – Theresa’s Salad Dressing — is not 100% true. I found this recipe in a little book about 40 years ago and have made it probably close to a 1,000 times over the years. It was originally called Monterey Dressing. As many times as I have served it with a salad I have almost always heard – “Wow! this really is good. What kind of dressing do you use?” Thus, over the years – people who had been guests in our home referred to it as Theresa’s Salad Dressing.
I suggest making it in a little glass jar that you saved from maybe mayonnaise, coffee, or whatever. After you put all the ingredients in the jar, cover the mouth with a double thickness of plastic wrap and then put the top on to shake and/or store. Without the plastic, the tops always leak ——at least they do for me —– so the plastic keeps it leak free. After you use it again you may have to renew the plastic before putting it back in the frig to keep it from being messy.
Wonderful over a plain “winter” salad of lettuce and onion, it’s fabulous over “the works” salad of lettuce, onion, tomato, cuke and anything else you’d like to add in season.
Add dressing to your salad by the tablespoon. Then toss well. You might be surprised at how little you need. Salt and pepper to taste.
Remember to store any excess in the refrigerator as it does have egg in it. Take the normal precautions that you would with any perishable food.
Better if marinated 8 hours before using. Shake well before each use.
It’s easy to make and I hope you’ll try it.
Theresa’s Salad Dressing (a/k/a Monterey Dressing)
1 tsp salt
1/4 tsp pepper
3 tlbsp wine vinegar
1/2 tsp sugar or honey
1 egg yolk
1/2 tsp prepared mustard
1 tsp lemon juice
1/2 cup salad oil
Place ingredients in jar.
Place doubled plastic wrap taut over mouth of jar.
Screw top on firmly.
Shake well for about 45 seconds. Store in refrigerator. (I’ve kept mine up to 4 days if I have any left.) Shake before each use.
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