By travelin-foodies.com
The Rusty Pelican Salad Dressing
Instructions
Prep:15min
This salad dressing has always a big hit when I make it for big gatherings where I toss it simply with the salad ingredients listed below. (The shrimp is optional as some people may have seafood allergies.) Leftover dressing can be kept up to 2 weeks when refrigerated, but I doubt it'll last even that long. With summer almost upon us, fresh greens from the farmer's market will soon be in abundance! But I can imagine that this dressing would be wonderful as a dip for raw veggies, drizzled over grilled chicken, or even grilled/planked salmon! :-)
Updated at: Sun, 30 Mar 2025 11:03:10 GMT
Nutrition balance score
Unbalanced
Glycemic Index
47
Low
Glycemic Load
17
Moderate
Nutrition per serving
Calories981.1 kcal (49%)
Total Fat95.2 g (136%)
Carbs34.8 g (13%)
Sugars28.8 g (32%)
Protein4.6 g (9%)
Sodium1249.9 mg (62%)
Fiber4.1 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings

1 cupmayonaise
good

½ cupvegetable oil
or canola

¼ cuphoney

¼ cupdijon mustard

½ cupyellow onion
or more to taste

½ cupparsley leaves
loosely packed

1lemon juice only

1 teaspoonkosher salt
or sea

¼ teaspoonground black pepper

6 cupsmixed salad greens
My Mom made a note that it can be any salad green you perfer

6mushrooms
thinly sliced

2tomatoes
diced, or an approximate amount of grape or cherry tomatoes, halved will work as well

2 tablespoonschives
chopped

1 cupfresh shrimp
or 1 can of mini shrimp, drained and rinsed, optional
Instructions
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