Nana Recipe Wednesday–Come Back to “Come Back Dressing”

by Sarah on May 11, 2011

Yo, Readers.  All day in front of a computer, most of the night in a meeting, no laptop equals a repeat….or a “come back” or maybe I’m just hoping my laptop will “come back” to life….ha ha ha.  Sorry, I’m a wee bit delirious.  Anyhoo, the weather is warming and a salad is always good.  I don’t know if you’ve tried this one yet, but I recommend you do.


Here’s Nana, with her pals Peggy and Al Lepore and some other folks at what I think is a vineyard in the Napa Valley. They were investors at the time. The story is that winery owners needed cash back then, when California’s wine industry was fledgling, and who had cash? Doctors. Or at least that’s what they thought back then. I guess celebrities weren’t as into wine as today–and maybe Bay Area doctors were. I find it interesting that Nana is carrying a clipboard, as if she was in charge of the whole thing. Who knows? Maybe she was.

What does any of this have to do with more salad dressing? Absolutely-flipping-nothing. So there you have it.

This recipe is for “Come Back Dressing”. Apparently, it’s just that good. “When you serve this dressing again, I’m coming back!”, or maybe “Oh, are you making salad? Then I’ll come back”.

BTW, I had some wine with dinner.

There’s a lot of ingredients in this one. But the good thing is, the hardest part of the recipe is getting all the stuff out and then putting it all away again.

Load it all up into a food processor or blender and press go.

Voila! Dressing!

The recipe card states “good as salad dressing or as dip for shrimp”.

So I decided to make the best of both worlds–shrimp salad!

Nummers. And perfectly healthy.

I’d totally even “Come Back” for it.

Nana’s “Come Back” Dressing

2 cloves garlic
1 cup mayonnaise
1/4 cup chili sauce
1/4 cup ketchup
1 Tbsp prepared mustard (I used Dijon)
1/2 cup oil
1 Tbsp Worcestershire
1 tsp black pepper
dash Tobasco
dash paprika
juice of 1/2 lemon
Combine all ingredients in a food processor or blender.
“Good as a salad dressing or dip for shrimp”
UC Shrimp Salad

2 heads butter lettuce, washed and torn
1 lb. baby shrimp
2 avocados, cut into cubes
4 green onion, sliced
3 Tbsp fresh tarragon, chopped
4 mushrooms, sliced
cherry tomatoes, halved
Place lettuce in the bowl and arrange other ingredients in top. Season with salt and pepper. Drizzle “Come Back” dressing on top.

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