- 3/4 cup sugar
- 1/3 cup vinegar (I used apple cider vinegar; plain white vinegar may be used)
- 1 teaspoon salt
- 1 teaspoon dry mustard
- 1 teaspoon celery seed
- 1/4 cup chopped onion
- 1 cup salad oil
Blueberry Avocado Salad with Nancy
Nancy, a longtime family friend, shared the dressing recipe, reporting that it came from "Lancaster Entertains", a cookbook published by the Lancaster Medical Society Auxiliary--at least 50 years ago! It is credited to Evelyn Jones, a friend of Nancy's mother.
Nancy keeps a jar in her fridge, using it as her go-to salad dressing. I found it well suited for a basic spinach and strawberry salad and a perfect match for my friend Daina's favorite salad combination that follows.
Nancy keeps a jar in her fridge, using it as her go-to salad dressing. I found it well suited for a basic spinach and strawberry salad and a perfect match for my friend Daina's favorite salad combination that follows.
FOR THE DRESSING
SALAD INGREDIENTS
- Mixed Greens
- Fresh or dried blueberries
- Chopped avocado
- Cashews
- Goat cheese (could substitute feta or another cheese of choice)
- Optional extras: sliced radishes, slivered red onion, sunflower seeds, slivered almonds or other nuts of choice
Instructions
- Mix all the dressing ingredients in blender for a minute or two and store in the refrigerator.
- Top a bed of your favorite greens with blueberries, avocado, almonds, and goat cheese. No need to be precise in the measurements. Simply add according to preference.
- Drizzle with the dressing, toss, and enjoy!
Notes
- I found that blending for a minute or two was enough time to sufficiently mix. I also mixed a batch with a whisk after mincing the onions very finely. This is a fine option if you do not have a blender.