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Tangy Salad Dressing for 100


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Servings: 1 Gallon

2 1/2 cups (1 lb 4 oz) catsup, tomato
3 1/2 tablespoon (1 3/4 oz) mustard, prepared
1 tablespoon pepper, black
3 tablespoon (2 oz) salt
2 tablespoon Worcestershire sauce
2 quart salad oil
3 cups vinegar
6 eggs, hard cooked, finely chopped
1/4 cup parsley, fresh, finely chopped
2 1/2 cups (14 oz) peppers, sweet, fresh, finely chopped

Combine catsup, mustard, pepper, salt and Worcestershire; mix well. Add oil and vinegar;
beat thoroughly. Add eggs, parsley, and peppers; mix well. Cover and refrigerate. Shake
or beat well before using.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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