Serves: 6
Total Calories: 308
Mix the anchovy paste with the garlic and green onion tops. Add the remaining ingredients, plus one drop of green food coloring. Chill for 2 or 3 hours to blend flavors.
Author’s note: Serve over lettuce, romaine, escarole, or mixed greens. Excellent with shrimp salad, crab meat or lobster salad.
This President Eisenhower’s French Salad Dressing recipe is from the Secrets from the White House Kitchens Cookbook. Download this Cookbook today.
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