Technically, this recipe was stolen from a little restaurant in Kingsville, Ontario, Canada. The restaurant is/was The Rose and Thistle. As a special request was made I decided to post this one early…let me know how it turns out Bev…
1/3 cup cider vinegar
1 cup salad oil (NOT Olive)
crushed garlic to taste
1/2 tsp dry mustard
1/2 tsp salt
1/3 cup brown sugar
1 T honey
Dash Worcestershire
Dash pepper
Put into a blender for 1 to 2 minutes. I cheat and pout it in a shaker and shake hard.
Make it ahead as it keeps in the refrigerator for several weeks. It is great on almost any salad, including spinach!
