Paula's Pretty in Pink Salad Dressing

5.0(7)

Born of sheer laziness, a variation of a Paula Deen recipe. This is a salad dressing for a spinach salad in Paula Deen Celebrates cookbook. It is wonderful on any kind of salad, not just spinach. I was feeling a bit lazy, and decided I'd rather clean my immersion blender rather than my regular blender when I made it; the dressing emulsified into this lovely pink froth with pepper specks. Servings are approximate, based on the spinach salad recipe.

by Misa·published 2010-04-01

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Salad Dressings

Servings

(8–12)

Total time

5 min

prep 5 min

Calories / serving

252 kcal

Ingredients (8)

serves

1 cup canola oilcanola-oil
1/4 cup red wine vinegarred-wine-vinegar
1/4 cup fresh lemon juicelemon-juice
1 teaspoon saltsalt
1/2 teaspoon fresh ground black pepperpepper
1 tablespoon sugarsugar
1 teaspoon dry mustardmustard
1 garlic clove, mincedgarlic

Instructions (2 steps)

01Put all ingredients into a tall container and blend with an immersion blender until emulsified. Refrigerate until ready to serve.
02Notes: 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.

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