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FROM THE
alt.support.diet.low-carb
COOKBOOK

Pink Onion Salad Dressing from Susan Jamieson

In a blender put:

1 c. vegetable oil
1/4 c. vinegar
1/3 c. Equal/Splenda or ??
1 tsp. dry mustard
1 tsp. salt (I use less)
2 Tbsp. water
1/2 small to medium size red onion.

Turn on the blender. -- It comes out in varying shades of pink -- depending on the colour & amount of the red onion you use.

Put in a dish -- a bunch of lovely romaine lettuce. Decorate with a few segments of mandarin orange, and a few pecans (or sunflower seeds, or pinenuts), either toasted or raw. Pour on some dressing. Enjoy!
I store the rest of the dressing in an old liquid honey dispenser -- makes a great salad dressing server. Shakes without spilling, pours in controllable amounts, and doesn't take up too much room in the fridge.