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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

BENEDICTINE SALAD DRESSING Recipe

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This recipe for BENEDICTINE SALAD DRESSING is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 white or yellow onion
1 small English cucumber
1/4 cup chopped parley
1/4 cup olive oil
1/2 cup softened cream cheese
1/2 cup sour cream
1/4 cup apple cider vinegar
1/4 cup mayonnaise
1/2 teaspoon kosher salt
1/2 teaspoon white pepper
Directions:
Directions:
Grate the cucumber (skin and all) and the onion by hand or in a food processor. Place the grated vegetables in the center of a clean dishtowel, draw up the ends and squeeze out all of the excess moisture. Make the dressing in a blender by first pureeing the parsley and olive oil until smooth. Add the remaining ingredients and blend well.
Personal Notes:
Personal Notes:
This came from David Domine’s Adventure in New Kentucky Cooking. I made it on a snowstorm day, it’s a tad labor intensive when you can just buy bottled dressings. It was worth it, however, Dad and I both liked it a lot. Domine suggested using on bibb lettuce with salted tomato wedges which I did. It would also be good on a lettuce wedge or Boston lettuce (if you can afford it). 01/21/11

 

 

 

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