Mix all ingredients together. I use my blender then I dont have to chop the onions. This will keep several weeks in a jar with a plastic lid. Do not use a metal lid, since the vinegar will rust the lid. You can adjust the sugar and salt to suit your own taste. We find that 1 1/4 c sugar is too much, and so is 2 t of salt. The dressing is especially good on a fresh fruit or spinach salad. This recipe comes from my Husbands Aunt, Ann Mitchell. From Bobbie Beers Posted to MM-Recipes Digest by email@example.com on Apr 21, 1998
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Cup (422g)|
|Recipe Makes: 3|
|Calories from Fat: 906 (47%)|
|Amt Per Serving||% DV|
|Total Fat 100.7g||134 %|
|Saturated Fat 7.5g||37 %|
|Monounsaturated Fat 63.7g|
|Polyunsanturated Fat 27.9g|
|Cholesterol 0mg||0 %|
|Sodium 18.9mg||1 %|
|Potassium 274mg||7 %|
|Total Carbohydrate 261.7g||77 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 258.2g|
|Protein 3.7g||5 %|
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Calories per serving: 1911
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