Nana and Boppa had some friends called “The Nymans”. I never met them, but I’ve seen their pictures and Christmas cards, and I know they kept in touch with my grandparents for many years. I believe that’s them, below and on the left. Nana is on the right, holding my dad Mike. This must’ve been in Chicago.
The Nymans used to send my grandparents the cutest Christmas cards, with their cute little kids dressed up in Santa outfits. Nana kept these and I used to look at them in the photo albums and wonder about those cute little kids. Of course those cute little kids were my dad’s age, but I didn’t really think about that.
Anyway, I KNOW they kept in touch because today’s recipe is one that Nana got from Ruth Nyman, in 1989. It’s good old Honey-Mustard Dressing. This is a preparation that’s different from the one I usually make and was quite good–creamy, a bit sweet and tangy–a nice match for the grilled chicken salad I paired it with.
It starts with prepared mayo and yellow mustard, along with a few other things….
In a food processor or blender, mix the mayo, mustard, vinegar, honey and onion. Mrs. Nyman’s recipe called for onion salt but I didn’t have that–so I just used about 1/4 cup of chopped onion. The original recipe also calls for MSG but we’ll just skip that.
Once the ingredients are mixed together, slowly drizzle in the oil while the machine is running.
Season with salt and pepper. I also added a bit of Colman’s for a little kick. As you can see, this recipe makes a lot of dressing. You can halve the recipe, or just put it in a jar and keep it in the refrigerator.
We had it on a mixed greens salad with grilled chicken, avocado and some other random things.
Hot weather in Sacramento = Salad for dinner!
Honey-mustard dressing is an oldie but definitely a goodie.