Rayda Renshaw of John Day shared a house dressing recipe she adapted from the Fiddlehead Restaurant, a favorite eating stop of hers in Juneau, Alaska.
I tried this one out using some olive oil and red wine vinegar. It has such a fresh taste to it. I liked it so much that after the salad I even dipped a few tortilla chips in it!
1 large tomato or two romas, chopped
1 green bell pepper, chopped
3 green onions, chopped
1/4 C. safflower oil
1/4 C. apple cider vinegar, or your choice
1 C. mayonnaise
Roughly chop the tomato, green bell pepper and green onions. Blend the ingredients until smooth. Add sour cream for a thicker consistency. This dressing goes well on tossed green salad, also on rice.
