Santa Anita Vinaigrette Dressing

2 cups vegetable oil 1/2 cup olive oil 1 cup white vinegar 1/2 cup white wine vinegar Juice of 1/4 lemon 1 cup chopped dill pickles Whites of 2 hard cooked eggs, chopped 3/4 bunch parsley, chopped 3/4 T. chopped pimiento 3/4 T. hot pepper sauce 3/4 t. Worcestershire sauce 1/2 T. freshly ground black pepper 1/4 clove garlic, crushed Salt, white pepper Snipped chives, optional Tarragon, optional

Beat together vegetable oil, olive oil, white vinegar, wine vinegar and lemon juice with wire whip. Stir in dill pickles, egg whites, parsley, pimiento, hot pepper sauce, Worcestershire, black pepper and garlic. Season to taste with salt and white pepper. Add chives and tarragon. Makes 4 cups dressing. Source: The Salad Chef at Santa Anita Turf Club in Arcadia, Ca.

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