French Salad Dressing No. 2

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • ½ teaspoon salt
  • ¼ teaspoon white pepper
  • tablespoons vinegar
  • ½ tablespoon lemon juice
  • 3 or 4 tablespoons olive oil or any poultry fat
  • ½ teaspoon onion juice


Mix the ingredients, and stir until well blended. Serve ice cold over lettuce, tomatoes, etc., and to marinate boiled meats and vegetables.