My family has enjoyed this spinach salad dressing for years. It is their absolute favorite. I know it needs reworking in light of the 1/2 cup oil and 1/4 cup honey. The honey seems to allow it to cling to the spinach. Could you make it a bit more waist-friendly without sacrificing the taste and texture?
– Kimberly O'Malley, El Cajon
Spinach Salad Dressing
8 servings
2 tablespoons cider vinegar
2 teaspoons dry mustard
1 teaspoon grated onion
1/2 teaspoon salt
1/4 cup honey
1/2 cup oil
2 teaspoons poppy seeds
In a bowl, combine the vinegar, mustard, grated onion, salt and honey. Whisk in the oil and stir in the poppy seeds.
Per serving: 159 calories, 14 g fat, 0 mg cholesterol, 134 mg sodium, 9 g carbohydrates, trace protein, trace fiber.
The typical spinach salad dressing has bacon fat, so you've got a better version already. This is more like a honey-mustard dressing that can be used on many kinds of salads.
I tried cutting down on the honey, but the sweetness is very important with this dressing, and it just wasn't the same. So I eliminated most of the oil and added some unflavored gelatin to thicken it. The dressing has to chill to thicken, and the poppy seeds will separate and have to be stirred back in, but otherwise this dressing tastes pretty much like the original.
Spinach Salad Dressing
8 servings
1/2 teaspoon unflavored gelatin
5 tablespoons water (divided use)
2 tablespoons cider vinegar
2 teaspoons dry mustard
1 teaspoon grated onion
1/4 teaspoon salt
1/4 cup honey
1 tablespoon vegetable oil
2 teaspoons poppy seeds
In a small glass jar, dissolve the gelatin in 2 tablespoons of the water. Place the jar in the microwave on high for 15 seconds to melt the gelatin.
Add the remaining 3 tablespoons of water to the melted gelatin. Add the vinegar, dry mustard, onion, salt, honey and oil. Put the lid on the jar and shake. Add the poppy seeds (1 teaspoon celery or mustard seeds can be substituted). Shake again and refrigerate for at least half an hour. Shake well before using.
Per serving: 55 calories, 2 g fat, 0 mg cholesterol, 68 mg sodium, 9 g carbohydrates, negligible protein; negligible fiber.
Jeanne Jones is a cookbook author and consultant on menu planning. Send your recipe for revision to: Cook It Light, P.O. Box 1212, La Jolla, CA 92038.
© King Features Syndicate
