About a year ago my classmates and I had one of our famous potlucks. On this occasion I had decided to make my mom’s Spinach Salad with Sweet & Sour Dressing. It’s always been one of my favorite salads, but the dressing blew my friends away. Now, if we don’t have a jar of this dressing in our fridge, it doesn’t take long for a reminder that I need to whip up another batch. It’s so easy to make and goes great on any type of salad.
Mom’s Sweet & Sour Salad Dressing
This recipe makes a large batch (6-7 cups) of dressing. In some households it will last you a while, whereas in my circle of friends, it’s gone before I know it. I usually reuse larger jars to store the dressing. You can also pour dressing into smaller jars to hand out to family and friends.
- 2 1/2 cups sugar
- 1 cup white vinegar
- 3 teaspoons salt
- 3 teaspoons dry mustard
- 3 teaspoons onion, grated
- 3 cups vegetable oil
In a large blender, mix the sugar, salt, dry mustard, onion and vinegar together at a low speed. Increase the speed and very gradually add the oil to the mixture through the hole in the blender lid. The addition of the oil should be in a very thin drizzle, blending until creamy. It will take a little while to add all of the oil, but pouring too quickly will not allow for the mixture to emulsify the oil and it will pool on top. Pour dressing into jars and store in the refrigerator. Shake well before use.
Mom’s Spinach Salad with Sweet & Sour Salad Dressing
This versatile salad is perfect for summer barbecues, but great in any season. I don’t add the mushrooms, as I’m not a fan of the fungal fare.
- 1 pound fresh baby spinach
- 8 slices of crisp bacon, chopped
- 3 eggs, hard boiled
- 1/2 red onion, thinly sliced
- 1/2 cup slivered almonds, toasted
- 1/2 cup Craisins
- 8 ounces mushrooms, thinly sliced (optional)
Wash spinach, blot dry, and remove stems. If you buy a bag of baby spinach these steps can be omitted. Using an egg slicer, cut the eggs once, turn 90° and slice again, producing strips. Put the bacon, eggs, onion, almonds, Craisins, and mushrooms at the bottom of the bowl with the spinach on top. Refrigerate. Toss salad with dressing just before serving.