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Add a photoServings: 1
Ingredients
- 1/2 c. mayonnaise
- 1/2 c. tomatoes, seeded and coarsely minced
- 1/3 c. onion, coarsely minced (which's one small onion)
- 2 Tbsp. apple cider vinegar
- 2 Tbsp. safflower oil
- 3 sprg fresh parsley, to 4 sprigs (washed & squeezed dry) (about 1/2 tb.minced)
Directions
- Place all ingredients in a large blender or possibly food processor. Puree till smooth. Transfer to a 2-c. container, cover and store refrigerated for up to 3 days. Serve with salad or possibly as a vegetable dip.
- Yields 1-1/2 c..
- have a cookbook for sale and according to the Alaska Roadhouse Recipes cookbook people, this recipe is in the Fiddlehead cookbook and was used with
- Here's what Deborah Marshall, owner at Fiddlehead House, said about this recipe: "We've been trying for years to describe this adequately, and there seems to be only one description which fits: indescribably good. Originally made by Joan Daniels at the Bread Factory in Anchorage, this salad dressing has been Alaska's favorite for over 20 years."
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 303g | |
| Calories 1104 | |
| Calories from Fat 1065 | 96% |
| Total Fat 120.44g | 151% |
| Saturated Fat 14.62g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 594mg | 25% |
| Potassium 329mg | 9% |
| Total Carbs 8.46g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 4.39g | 3% |
| Protein 1.45g | 2% |
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