As everyone was packing up and picking up their dishes I honed in on the lady cleaning up my favorite salad and told here that I absolutely had to have the salad dressing recipe. She pulled a jar out of her bag– awesome, a salad dressing I don't even have to make! But then she told me about how it is from Amish country and they buy it by the case whenever they drive through– my hopes were dashed. If I had been thinking clearly I would have studied the label to see what was in the stuff, but alas, I was left to come up with it on my very own.
The results of my first attempt was catastrophic but my second was, not perfect, but very similar and still very delicious! I hope you try this salad dressing. It is flavorful, fresh and a really good change from the dressings I typically make.
Sweet and Sour Salad
1/2 cup pineapple juice, use the juice from the pineapple you will need in the salad
2 tsp corn starch
1/4 cup finely minced onions
3 Tbsp sugar
2 Tbsp vinegar
1 Tbsp lemon juice
1 tsp yellow mustard
1 tsp mustard powder
1/2 tsp celery seeds
1/2 cup olive oil
1/2 tsp salt
2 romaine hearts, chopped
8 oz spinach
1/2 head iceberg lettuce, chopped, optional but gives a nice crunch
1 lb strawberries, hulled and sliced
1 can pineapple tidbits, drained with juice used in the dressing
1 cup crispy lo mien noodles
In a sauce pan combine the pineapple juice and corn starch. Heat over medium heat, whisking often until thick. Remove from heat.
In a small mixing bowl combine the pineapple juice mixture and all the other dressing ingredients. Whisk well. Taste the dressing, add more vinegar, sugar or olive oil as needed. Everyone wants something a little different in their dressing. Refrigerate in an airtight container.
Assemble all salad ingredients and toss with dressing– you may not use it all. Serve immediately.