Old Fashioned  Salad Dressing

Yum salads! We’ve been eating out of the garden for a month or so already – there is nothing like home grown leafy greens, fresh tomatoes, kale, cabbage and peas.

To entice fussy children it’s hard to go past the old-fashioned condensed milk salad dressing that my nana used to make.
Mixed over coleslaw, it is delicious. In a potato salad, it is supreme and every child who has come into the house and tasted it loves it.

I have managed to get kids who never touched salad before to munch through a whole bowl happily when it is dressed with this uncooked dressing and it’s so easy to make. Nutritionally it is low in fat, as there are no oils, so it is better for us than some of our modern dressings. But it is high in sugar which is possibly why the kids like it so much. I reason that if you can get them to eat salad with a teaspoon of this drizzled over, you are winning in the nutrition stakes.

I also replaced the traditional malt vinegar with apple cider vinegar which has many health giving qualities. This will keep in your fridge for about two weeks, but I predict it won’t last that long.

Old Fashioned  Salad Dressing
1 395g tin sweetened condensed milk
1 cup apple cider or malt vinegar
2 eggs
2 tsp mustard powder
Salt and pepper to taste

Tip all into a jar or jug and whisk to combine. It will thicken as it sits. Store in the fridge. Drizzle over your salad but don’t overdo it. A little goes a long way with this one.