I found a recipe in a church ladies cookbook. I needed to decipher it and change it to my liking. I needed a Qty. of dressing as I was catering a lunch for 30 Ironworkers. I dislike bottled dressings and this was a perfect match for the spaghetti & meatballs, garlic bread and a fresh garden salad. I did not have one complaint. This is excellent for taking to a potluck. Very easy and delicious. Kids love it.
1 - Quart
In a blender container, place in all ingredients. Blend on low for 30 seconds. Then, blend on high for 1 minute. Place in a nice 1 - quart carafe. Refrigerate overnight to blend flavors. Serve on any green garden salad of your choice.
Makes a great chicken or shrimp marinade. Mix a small amount of mayonaise or salad dressing to use as a sandwich spread. Use in pasta or cucumber salads. Once you taste it you will come up with your own creative uses.
This recipe was provided by Lois H from West Allis