One of my favorite cookbooks is The Junior League of Pasadena California Heritage Cookbook. I've had it since 1976. My dog, as a puppy, chewed the corner and many of the pages have stains. I love this cookbook. One of my favorite recipes is something they call Mexican White Dressing. Reading the recipe you might also wonder why it's called this, it's puzzled me forever.
This is one of those sweet dressings that goes well with avocado and citrus salads but the following is an old standby of mine. First, the dressing.
Mexican White Dressing
1 cup canola oil
1 teaspoon celery seed
1 tablespoon of powdered onion
4 tablespoons sugar
1/2 cup white vinegar
1 teaspoon Dijon mustard
1 teaspoon salt
Mix all the ingredients in a 1-quart covered jar and allow to stand at room temperature for 24 hours. Refrigerate 1 hour before serving. Shake well just before using. This dressing will keep for 1 week in the refrigerator.
Now, the salad. It couldn't be easier. You can add candied nuts or Gorgonzola, whatever you enjoy. The sweet dressing is a wonderful compliment to the strong cheese.
Napa Cabbage Salad
Chop into bite-sized pieces a medium head of Napa cabbage.
To this add walnuts and crumbled blue cheese and toss with dressing.