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Rusty Pelican Honey Salad Dressing




Source of Recipe


Cook's Corner, Miami Herald newspaper


Recipe Introduction


Q: For maybe as much as 20 years -- I've been making a honey salad dressing I clipped from your column. It had just the right sweetness with a kick from hot pepper sauce. Now it is lost.

A: I'm betting the recipe you remember came from the Rusty Pelican; the ingredients and time frame helped me find it. One caveat: The recipe calls for Accent, a commercial form of monosodium glutamate. I include it because the original recipe did, but last time I mentioned MSG I heard from several readers who are sensitive to it. Skip the MSG if you have a problem or are simply wary.



Recipe Link: http://miamiherald.com

List of Ingredients




1 ¼ cups mayonnaise
½ cup vegetable oil
¼ cup honey
½ teaspoon prepared mustard
1 small onion, chopped fine
Juice of ½ lemon
Pinch of salt
Pinch of Accent
2 drops Tabasco sauce


Recipe



Blend all ingredients in a blender or food processor. Chill before using. Will keep up to 7 days in refrigerator in an airtight container. Makes about 2 ¼ cups.