From Shelly Carey
Ingredients
2 teaspoons salt
2 teaspoons black pepper (freshly ground)
1/2 cup cider vinegar
2/3 cup Heinz ketchup
2/3 cup chopped onion
2/3 cup sugar
1 cup canola oil (less than)
Directions
Combine all ingredients in blender and blend at medium speed until onion is pureed. Reduce speed to low and drizzle 1 scant cup of canola oil very slowly until emulsified. Store the dressing in a refrigerator for up to 1 month. (Yields 2 1/2 cups)
The salad itself used mixed greens, crumbled Roquefort cheese, crumbled bacon bits, quartered tomatoes, crumbled hard cooked eggs and croutons.
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2 comments:
Hello,
Your receipt for Machus Salad Dressing is incorrect. The receipt you show is actually for a spinach salad that was served at the Machus Restaurants in the 1980's. I know this because I worked for the company for over 18 years from 1969 until 1987. The receipt you show is actually my Aunt Germain's and was called Bob's as a jest to me by the V.P. of Operations John H. Wood III. Anyone who has ever eaten a true Machus salad knows it is not red in color since the original receipt has NO ketchup in it.
Sincerely, Robert P. Loeser Sr.-Rochester Hills, Michigan
Sorry, Bob. I didn't make all of these recipes, just collected them from family members, etc. Thank you for the clarification that this is not the Red Fox salad dressing, but is the dressing for the Machus restaurants spinach salad.
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