Angel has the measuring spoons out and the pot on the boil.
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Thursday, April 15, 2010

Rayda’s Creamy Dressing

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.