Probably my favorite of our Family Recipes! My grandparents used to own a restaurant/‘Supper Club’ outside of Chicago during the 60s and 70s- and this recipe always gets passed around in our family cookbooks. This dressing gets made for every holiday, special occasion, or for when we want to class up a salad. It is perfectly tangy, sweet, and works with any kind of lettuce, really! To me, its one of the only things that makes iceberg lettuce worth eating.
Growing up I always though of this recipe as a ‘special occasion’ dressing, as we didn’t make it too often. Probably because safflower oil was traditionally a bit hard to find in a regular supermarket. Nowadays its pretty easy to find (even organic!) so thankfully this dressing will be made more and more often!
Aunt Ruth’s Salad Dressing
Time To Prepare: 5 mins
1/2 cup apple cider vinegar
1/4 cup sugar
1 tsp salt
2 cloves garlic (minced or through a garlic press)
1/2 cup extra vigrin olive oil
1/2 cup safflower oil
Add all the ingredients to a quart sized major jar, and shake before serving! Thats it 🙂
Dressing should last up to 1 week in the fridge.