At the second stop on Hometown Slop’s worldwide tour, we cooked for the masses in Draper, Utah. Okay, 35 people may not be the masses but it was a lot of food and a lot of fun. I worked the grill and the side dishes and condiments were delegated out. One Lady brought a fabulous salad which I then remade and felt inspired to share with the world.
The dressing comes from “The Southern Living Cookbook.”
Sweet & Sour Dressing
1 cup vegetable oil
1/2 cup red wine vinegar
1/2 cup fresh minced, sweet or vidalia onion
1/3 cup sugar
1 teaspoon salt
1 teaspoon celery seed
1 teaspoon dry mustard
1 teaspoon paprika
Combine all ingredients in a bowl. Whisk vigorously. Chill several hours. Whisk again before serving over salad.
Red Leaf Lettuce
Cherry or Diced Tomatoes
Artichoke Hearts, chopped
Red Onions, thinly sliced
Combine all ingredients in a bowl, toss with about half the dressing, add more as needed.
The dressing is the perfect marriage of sweet and sour. It truly makes your mouth water. The recipe originally called dehydrated onions. I wouldn’t have been able to serve it with a straight face knowing that I had introduced an impostor. Hence I used fresh onions. Usually at my family’s Sunday dinner, there are leftovers. Not this time. The salad was gone; and gone early. It’s popularity was even greater than the Go-To Salad.