Makes 1 quart
Ingredients:
1 1/2 cup Granulated C & H Sugar (cane sugar not beet sugar)
2 teaspoons ground Dry Mustard Powder
2 teaspoons fresh ground Himalayan Sea Salt
2/3 cup Pompeian brand--Pomegranate Infused Red Wine Vinegar
1/2 Red Onion, peeled
2 cups Crisco Vegetable Oil
Directions:
Blend the sugar, mustard powder, salt, raspberry vinegar, red onion, and vegetable oil in a blender for 1 minute, or to the smoothness you desire. I like to have little flecks of red onion in my dressing. Store in an airtight container. Will store for 1-2 weeks in the fridge. Shake before serving.
Blend the sugar, mustard powder, salt, raspberry vinegar, red onion, and vegetable oil in a blender for 1 minute, or to the smoothness you desire. I like to have little flecks of red onion in my dressing. Store in an airtight container. Will store for 1-2 weeks in the fridge. Shake before serving.
Serving Suggestion:
Great over romaine salad with the other half of the red onion used in the dressing, thin sliced, and separated into rings.
After Thanksgiving, drizzled over turkey chunks on a bed of romaine.
Substitutions:
* Star brand Red Raspberry vinegar which is fruity or red wine vinegar, which is not as delicate and
fruity.
* Yellow Onion
* Optional: Add three tablespoons of Poppy seeds after blending.
