Pink Dressing

The air hangs thick in the summer. Cheerful bright mornings quickly dissolve into the oppressiveness of a muggy afternoon. The dog-days of summer sap the energy and strength from you, causing early-morning goals to remain stranded on your to-do list. Especially goals involving standing over a hot stove or leaving the oven on for hours at a time. The heavy humidity and laid-back feel of summer beg for the refreshing ease of a green salad.

But green salads can be nothing special. The plain old romaine, standard carrots and conventional croutons can get lost in boring routine. It's hard to be motivated to eat a salad when you've had it for the umpteenth time.

I love this dressing because no matter how many times I dress my greens with it, it never fails to excite me to eat salad. The slight punch of fresh red onion mingles with the sweetness of the sugar to create something truly yummy.

Pink Dressing

1/2 cup sugar

2 tsp. celery seed

1 tsp. dry mustard

1 tsp. salt

3 T. red onion, chopped

1/3 cup red wine vinegar

1 cup vegetable oil

Puree ingredients together in a blender. (If mixed by hand, shake well). Refrigerate and re-shake before using.

This recipe is from my cousin Leslie.