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Moosewood House Dressing 

We've served this salad dressing daily at Moosewood for about thrity-six years now, and every day it is our most popular dressing. Linda Dickinson, also called LD, created this creamy green dressing during the first weeks the restaurant was open. In the early days we joked that it was also a fabulous night face cream, but too many people asked us for tips on how to wash their pillow cases! LD is still in the kitchen working her magic for our appreciative customers.




1 cup canola or other vegetable oil

3 tablespoons cider vinegar or fresh lemon juice

2 teaspoons mild honey

¼ cup rinsed spinach leaves, packed

¼ cup fresh basil leaves, loosely packed

2 teaspoons Dijon mustard

¼ teaspoon salt, or to taste

pinch of ground black pepper

1 cup milk or buttermilk


In a blender, combine the oil, vinegar or lemon juice, honey, spinach, basil, mustard, salt, and pepper and purée until smooth. With the blender still running, gradually add the milk or buttermilk in a thin stream--the dressing will become thick and creamy. As soon as the dressing thickens, stop the blender or the oil may separate, causing the dressing the become thin.

Moosewood House Dressing will keep for about a week in the refrigerator. If it separates, shake well before serving.


YIELDS 2¼ cups
TOTAL TIME: 5 to 10 minutes
PER 1-OUNCE SERVING: 123 calories, 0.5 G protein, 13.1 G fat, 1.5 G carbohydrates, 3.6 G saturated fatty acids, 2MG cholesterol, 46 MG sodium, 0 G total dietary fiber


Reprinted with permission of Moosewood, Inc. from Moosewood Restaurant Daily Special, Clarkson Potter Publishers, New York, NY 1999.








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