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 Peterwhile he was in college in the sixties.


10 tablespoons sugar
1 teaspoon dry mustard
1 teaspoon salt
1 medium onion, grated
1 cup oil
½ cup vinegar
1 tablespoon celery seed

In a Waring blender (or Cuisinart food processor, now) combine thefirst five ingredients and blend well for 10 minute. Slowly add vinegar while continuingblending. 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 andraw spinach) or as a coleslaw dressing.

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

This recipe has been kitchen tested.

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