BRIARCLIFF MANOR, N.Y. -- DV Home Cooking is a new series devoted to readers and their recipes. All we ask is that you're a home cook, not a professional chef. Got a favorite dish you want to share? Send it, along with the story behind it, to DVHomeCooking@dailyvoice.com.
Home Cook: Annleah Berger, Briarcliff Manor, N.Y.
This versatile salad dressing was inspired by a cookbook recipe I found, while a new bride 55 years ago. Keeping a kosher home I tried to make a dressing that was “Pareve”, that is, containing no dairy or meat products. This is the result. It can be used as a dip for crudités, chicken salad and/or macaroni salad.
Recipe: Versatile Dressing
- 2 Cups mayonnaise
- 4 Tbs. White vinegar
- 4 tsp Prepared mustard (deli style)
- 1 tsp Celery Seeds
- 1 tsp Salt
- ¼ tsp Pepper
Whisk thoroughly. Can be stored for several weeks, refrigerated in a tightly closed jar.
For Chicken Salad:
- 7 – 8 Cooked chicken breasts cut into small cubes
- 1 ½ cups Thinly sliced celery
- ½ cup Sliced scallions
Pour dressing over all, and gently toss.
For Macaroni Salad:
Prepare 1pound elbow macaroni as directed on package. Add
- 1 ½ cups thinly sliced celery
- ½ cups sliced scallions
- ¼ cup thinly sliced radishes
Pour dressing over and toss gently.
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