Ingredients

• 1 cup canola oil
• 1/3 cup red wine vinegar
• 1 tablespoon sugar
• ¼ teaspoon dry mustard
• ¼ teaspoon Hungarian paprika
• 1 teaspoon poppy seeds
• ¼ cup honey
• 1 tablespoon fresh lemon juice
• 1/3 cup finely chopped onion
• ¼ teaspoon salt

Directions

• Put all ingredients except oil into a blender or food processor and blend.

• With machine running, slowly add the canola oil to create an emulsion.

• Serve over salad greens of your choice.

Ingredients

• Lawry
• lemon pepper
• seasoning salt
• 1/2 jar Miracle Whip
• 1/4 cup sugar

Directions

Add water in small increments and stir. Keeping stirring and adding small amounts of water until consistency of dressing is reached. May have to add more sugar. Dressing should be slightly sweet. Serve over salad.

Ingredients

• 2 cups olive oil
• 1 cup balsamic vinegar
• 1/4 cup lemon juice
• 2 tbsp. Garlic-minced
• 2 tsp. Crushed red pepper
• 1 tbsp. sugar
• 2 tbsp. Basil-chopped
• 2 tbsp. Parsley-minced
• 1/4 cup water
• 2 tbsp. Oregano
• 1 tbsp. Black pepper
• 2 tbsp. Kosher salt
• 1 bay leaf
• 2 tsp. Thyme

Directions

1. Whisk all ingredients together and serve over salad of your choice.

Servings: 2 cups

Ingredients

• 1/3 cup pepper jelly, (hot or mild)
• 1/2 cup apple cider vinegar
• 2 tbls. light brown sugar
• 1/4 tsp. salt
• 3/4 cup vegetable oil

Directions

1. In a mixing bowl whisk together pepper jelly, vinegar, brown sugar and salt.

2. While still whisking, slowly drizzle oil into the mixture until all is incorporated.

3. Store in airtight container and refrigerate until ready to give.

Source: The Advocate – Baton Rouge, La (Tracey Koch)

Ingredients

• 1 Cup Ketsup
• 1 Cup Oil
• 1 Cup Sugar
• 1/4 Teaspoon Salt
• 1/2 Teaspoon Pepper
• 1 teaspoon Garlic Powder
• 1/4 Cup vinegar
• 1/4 Cup water

Directions

Place all ingredients in a jar with a lid and shake well.

Keep refiigerated and shake well before each use