vinaigrette Dressing

What better as a side then a salad, of course this dressing could be put on green beans, asparagus or cauliflower. This recipe comes from 1968 Kansan Silver Spoon Cookbook.



Vinaigrette Dressing
Mrs. elsie Stitt

2 teaspoon salt
1/8 teaspoon ground black pepper
1 teaspoonh dry mustard
1/2 teaspoon paprika
3/4 teaspoon garlic powder
1 Tablespoon chopped chives
3 Tablespoons cider vinegar
1/2 cup olive oil
2 Tablespoons pickle relish
2 Tablespoon lemon juice

In cruet or similar container, mix salt, pepper, mustard, paprika, garlic powder, chives and vinegar. Let mixture stand for 1 hour or more to bring out full flavor of spices. Add olive oil and relish and lemon juice. shake well.
Pour over chilled vegetables and refrigerate about 1/2 hour before serving.Partially good on vegetable salad, green beans, asparagus or cauliflowerettes.