Russian Dressing

Sometimes laziness pays off.  The original for this recipe called for making a sugar syrup by boiling water and sugar, then letting it cool, etc.   One ninety degree day in Kentucky as I was stirring water and sugar over a hot stove I said, “Honey, (speaking to my wife) “wouldn’t it be easier to use honey instead of doing this?”

“You can try it, but it might taste a little different,” she replied.  As usual Jerri was right.  Our Russian dressing does taste different:  It tastes better!

It’s a delicious and easy red dressing for green salads.  We have been making it for over forty years.  In ten minutes you will have a little over two cups of the best Russian dressing I have ever tasted.  Give it a try.

INGREDIENTS:

1/4 cup finely minced onion
1/3 cup honey
1/2 tsp. salt
1/4 tsp. garlic powder
1/2 tsp. paprika
1 1/2 tsp. celery seed
2 1/2 T lemon juice
1 T Worcestershire sauce
1 T red wine vinegar
1 cup vegetable oil
1/2 cup catsup

PROCEDURE:

Mince the onion very fine.   Put all the ingredients in a mixing bowl and whisk together for two or three minutes to make a smooth dressing.

NOTES:  I have tried this with fresh as well as reconstituted lemon juice and with cider vinegar instead of wine vinegar and I really can’t tell any difference.  This dressing keeps well in the refrigerator for up to a month.  I always like to allow flavors to blend for at least a few minutes.  My advice would be to make this dressing an hour or two before you plan to eat, but if you forget, just go ahead and use it fresh from the whisk.