DRESSING

EMBERS SALAD DRESSING

• 2 cups mayonnaise

•  ½ cup ketchup

•  ½ cup sour cream

•  ¼ cup sweet pickle juice (from a jar of sweet pickles)

•  ¼ cup orange juice

• 2 garlic cloves, crushed

• 1 teaspoon yellow mustard

•  ½ cup sugar

• 1 teaspoon paprika

• Juice of 2 lemons

• 1 tablespoon Worcestershire sauce

• 1 hard-cooked egg (optional)

• A few black olives (optional)

In a blender, process the mayonnaise, ketchup, sour cream, pickle juice, orange juice, garlic, mustard, sugar, paprika, lemon juice and Worcestershire for just a second or two. Refrigerate 24 hours before serving. If you like, chop the egg fine and garnish salad plates with egg and olives. Makes about 2 ¾ cups dressing.

Per tablespoon: 92 calories (81 percent from fat), 8.5 g fat (1.2 g saturated, 1.5 g monounsaturated), 7.1 mg cholesterol, 0.3 g protein, 4.1 g carbohydrates, 0.1 g fiber, 102.3 mg sodium.

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