Recipe by teri
"A tangy classic sure to become a staple for dressing up your salads! You can store this dressing in a jar with a tight fitting lid in the refrigerator for up to 7 days."
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red wine vinegar
packed brown sugar
ground white pepper
This is a great creamy salad dressing, not too sweet, not to tangy!
We usually have it on spinach salad, but it is also good on tossed salad.
Whoa! Vinegar overload! I nearly fell over after tasting this dressing. I should have cut way back on the vinegar at the beginning, to maybe 1 tbsp. I managed to salvage this dip by adding about 3/4 milk and 1/4 sour cream. The vinegar and the worchestire sauce make this dressing very acidic, so I recommend gradually adding those for taste. In the end, it made a nice dressing for my spinach salad.
Excellent dressing! Not too sweet and not too tart. But unless you have a large family, I would suggest halving the recipe (I couldn't get through the entire 4 cups before it went off).
I've made this twice now, and end up quadrupling the Worcestershire sauce, omit the honey and add more brown sugar and add LOTS more pepper. It is still pretty tame for my taste, but my husband and son LOVE it!
This is not good at all. I am from Texas and we don't eat salad dressing like that. Sorry. :(
Very creamy dressing with unique (unbottled) flavor. It is slightly sweet, slightly tangy. I wouldn't change a thing, although next time I will cut the serving size in half because this did make a huge quantity (and there are only two of us). This tastes great as a dressing on cheeseburgers. Who knew?!
* Percent Daily Values are based on a 2,000 calorie diet.
Midwestern House Salad Dressing
Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories from Fat: 154
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