Vidalia Onion Dressing

I almost hesitate to mention this dressing, because it involves mayonnaise. There is a lot of mayo-phobia in my family. I tried the dressing with extra virgin olive oil and it just didn’t taste right. It tasted too . . . gourmet. The recipe comes from the Harlem soul food restaurant, Sylvia’s. It was invented by Sylvia’s daughter Bedelia in an effort to introduce healthier items to the menu. I found it in Sylvia’s Soul Food  Family Cookbook, which I highly recommend.

The dressing is basically a coleslaw dressing: mayo, sugar, vinegar, salt, and pepper. A little tumeric and dry mustard are added for color and a bit of grated onion is added for flavor. That’s it.

Vidalia Onion Dressing

1/3 cup mayo
1 Tbl. sugar
1 1/2 tsp. cider vinegar
1 tsp. water (I left this out, but the resulting dressing was very thick, so it is probably a good idea to thin the dressing with water)
1/2 tsp. grated Vidalia onion (this seems like such a bizarrely small amount. I actually used a pinch of onion powder, but fresh onion obviously would have been better)
1/4 tsp tumeric (Watch out! Too much tumeric gives a wierd color and taste)
1/4 tsp. dry mustard
1/4 tsp. cracked pepper (I just used ground)
1/8 tsp. salt

I served this dressing over salad with sliced apples and walnuts, sort of a Waldorf salad thing. The original recipe calls for cucumber, bell pepper, carrot, tomato, and lettuce.

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