Macon Magazine

Dressing is to salad as icing is to cake. Over the years I have tried a number of salad dressings and find that I always come back to a few favorites. On the top of my list is a dressing my mother always kept on hand for fruit salad. This can be served as a side or a full meal. There is nothing prettier than cantaloupe, pineapple, banana and sliced peaches on top of lettuce with this dressing. You can also add a dollop of cottage cheese. Serve this with blueberry muffins and you have a perfect summertime lunch.

Many of you will remember the dressing from Len Berg’s restaurant. I always ordered their salad because the dressing was so delicious. I experimented and finally came up with a dressing that is as close to theirs as I can make it.

I have a recipe for Romaine Salad that I probably use more than any other recipe. It goes with just about any menu. You can also use the dressing on any salad greens. I think the mixed greens that you can buy are a good choice.

A friend of mine gave me a recipe for Classic Dressing. You can keep the basic recipe on hand. From this base you can create several different dressings. You can also experiment with the many choices of vinegar.

Many Maconites will remember Mrs. McAfee and her years of catering parties at her home, which is now the Sidney Lanier Cottage. All of her recipes were wonderful and being in her home was such a treat. I have included her recipe for French Dressing. Enjoy!

FRUIT SALAD DRESSING

Put in blender or food processor:

1/4 cup vegetable oil
4 tablespoons apple cider vinegar
1  small onion
1/3  cup sugar
1 teaspoon salt
1 teaspoon paprika
1 teaspoon dry mustard
1 teaspoon celery seed

Turn on blender or processor. Slowly pour in an additional 3/4 cup oil. When oil has been added turn off processor and add 1 teaspoon celery seed. Store in jar in refrigerator.