Decorating my plate one meal at a time

Aunt Carol’s “All Purpose Salad Dressing”

In my family, I have two people I go to if I want a tried and true recipe: Mom, and her sister Carol.  Mom has most of the recipes out of Gramma’s recipe box; many of those recipes are, for me, a memory on a plate.   Carol has many of those and interesting things I’ve never even thought to Google.  If I called her on any given day and said “I have chicken, goat cheese, and beets” she’d be the only person I know likely answer “I have 3 recipes that call for that, hang on, let me find them!”

The recipe I’m sharing today is one of Carol’s that Mom got from her and I quickly adopted.  I split a batch of this with Mom and each of us keeps a jar in our fridge for last minute meals.   Make this up now, it keeps next to forever, and you’ll want it around next weekend.

“All Purpose Salad Dressing”
  • 1 Quart Fat Free Miracle Whip
  • 1/4 Cup sugar or sugar substitute
  • 1/4 Cup vinegar
  • 1/4 Jar of sweet pickle relish

Last week Mom and I were found, yet again, staring into the refrigerator, waiting for dinner to jump out and fix itself.  These are sort of my favorite types of meals, because there aren’t hours of planning and shopping involved and it makes us get creative with what is around the house. About two ounces of turkey, 9 grapes, half a small apple and 5 cashews fished out of the can of mixed nuts ended up on the cutting board.

Turkey Salad, ready for bread...

A little of this, a little of that...

Mom chopped up the apple and turkey into small pieces and cut the grapes in half. The cashews got a rough chop (or your could crush with the side of your chef’s knife).  All the ingredients were mixed together with 1-2 tablespoons of Aunt Carol’s Salad Dressing and the whole works was put on rye bread.  Voila! Dinner is served.

This made enough for one big sandwich that we split and ate with reheated turkey spaetzle soup from the day before (recipe coming soon).

Half Turkey Salad Sandwich on Rye

The dressing is also good spread on bread when making a cold cut sandwich, or in tuna salad, egg salad, potato salad, chicken salad, ham spread, and if you mix a little with ketchup, it’s a better than Big Mac sauce.  When you’re feeling adventurous, use it to make deviled eggs or as a sauce for an easy pasta salad.

If you have family hanging around for a few days after Thanksgiving, you’ll be thankful to have this around, ready to dress up your leftover turkey or whip up a quick meal of tuna melts or chicken salad when you return home exhausted from Black Friday shopping.

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2 responses

  1. Jeri

    keep it up….i love reading your food blog…and i hate to cook! can you share the recipe of grandma’s where you use club crackers to make “twix” bars!?!?

    November 16, 2011 at 6:04 pm

    • I don’t know if I remember that one. I do remember one made with crackers that was sort of toffee-like. I may have to go rummage through Mom’s recipe box.

      November 16, 2011 at 6:08 pm

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