May 16, 2009

Homespun German Salad Dressing

Another recipe from The Homespun Restaurant, which existed many years ago in a tiny Southern Utah town called Leeds. My family makes this versatile dressing over and over again. It's great on tossed salads with fruit, on grapefruit, in a bean salad, on sliced fresh tomatoes, to marinate asparagus in, etc. You will be missing out on something wonderful if you don't give this a try! Note: Thanks to suggestions by my cousin Debbie Hogan, I have altered the amounts slightly from the original recipe to punch up the flavor just a little bit more.

1 1/2 cups cider vinegar
1 cup sugar
1 1/2 tablespoons onion salt
1 tablespoon garlic salt
1/2 tablespoon dried thyme
1 tablespoon dried rosemary
1/2 tablespoon dried sweet basil
1/2 teaspoon dried dill weed
1/2 cup lemon juice
2/3 cup orange juice
1 1/2 cups canola oil
1 tablespoon capers with juice

Combine the first ten ingredients in a blender and blend on high speed until salt and sugar are dissolved. Then add the canola oil while the mixture is blending on low speed until the dressing is emulsified. Finally, add capers with juice. Makes over a quart of dressing.