Creamy sweet and sour dressing

A nice big spinach salad is great anytime: in the spring and summer it serves well as the entire meal, and in the fall and winter it makes a great side dish. Throw in hard boiled eggs, crumbled bacon, thin red onion rings, mushrooms, or whatever else you like. But definitely make sure you serve it with this creamy sweet and sour dressing! Fabulous flavor and no preservatives or additives…and fast!

Even if this salad is going to be your whole meal, along with some good bread, it won’t take longer than thirty minutes to make. This is a great recipe to learn how to make an emulsified dressing too: you’ll love the creamy texture, and you’ll no longer be dependent upon bottled dressings to achieve it!

Creamy Sweet and Sour Dressing

1/2 c apple-cider vinegar
1 t salt and pepper
1/2 t dried oregano
1 clove of garlic, smashed
2 t dried mustard
2 T honey
1 c canola oil (or other light-tasting oil)

Place the vinegar through the honey into a deep bowl or blender, and beat until smooth. While the blender or beater is running, drizzle in the oil slowly. Beat until fully emulsified. Makes enough for several salads.

Feel free to cut or increase the amounts: just maintain a 1:2 ratio of vinegar to oil, and adjust the spices accordingly.

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