I like salads, but I was never much of a bottled salad dressing kind of girl. And for some reason I always thought salad dressings would be hard to make from scratch. So I didn’t eat a ton of salads at home. I always waited to go out and get some yummy concoction that for some reason eluded me at home. Then I found this GFCF recipe. It may not be for everyone, my husband doesn’t really care for it, but he is more of a savory salad dressing kind of guy, but I think it is pretty darn good. I especially like it over spinach with dried cranberries, a little grilled chicken and if you allow dairy, something like a feta would be yum.
Celery Seed Dressing
1/2 cup sugar
1 teaspoon salt
1 teaspoon prepared mustard of your choice
1/2 cup salad oil – don’t use something with a strong flavor
1/4 cup white vinegar – I have also used cider vinegar in a pinch
1 or more teaspoons celery seed – NOT salt. I like a lot of celery seed and use more than the 1 teaspoon
Combine all ingredients except for the celery seed in a saucepan. Heat at low temperature, this is critical. If you heat at a high temp the dressing will break. Stir to blend until sugar is dissolved. Remove from heat and add celery seeds, stir to combine. Let cool to room temperature and put in glass container, I use a jelly jar. Chill in fridge. Shake before using. Dressing keeps for 2 to 3 weeks in refrigerator.
I hope you enjoy this recipe. I guess I’m looking forward to warm weather and fresh salad greens from our CSA.
