This is a Klock family favorite adapted by Nancy for our little red cookbook.   It was enjoyed by her at the English Tea Room Restaurant  when visiting Peter while he was in college in the sixties.

TEA ROOM SALAD DRESSING

10 tablespoons sugar
1 teaspoon dry mustard
1 teaspoon salt
1 medium onion, grated
1 cup oil
cup vinegar
1 tablespoon celery seed

In a Waring blender (or Cuisinart food processor, now) combine the first five ingredients and blend well for 10 minute. Slowly add vinegar while continuing blending. Then add celery seeds.

Let sit several hours, stored in covered jar.

Best served on a rather plain green salad (e.g. mix of lettuce and raw spinach) or as a coleslaw dressing.

Adapted from a salad served in the sixties in the English Tea Room, Boston.

This recipe has been kitchen tested.

You can find the above recipe(s) by tapping here on the Home Cookin' index.

 

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