In my quest to actually use the vintage cookbooks I buy far too many of, I’m challenging myself to make at least one recipe a week. This one was fairly easy, but offered a lesson in changing terms and descriptions. When I first read the recipe title I thought of the orange-y pink stuff at the grocery store. Well defined by Wikipedia:
In the United States “French dressing” is almost always a reddish orange color (never true red, never white). It is a homogenized, pureed, uniform viscous sauce with a tangy sweet flavor. Unlike a typical French vinaigrette, there are no bits of herbs or spices floating in it. It is generally made from vegetable oil, vinegar, ketchup (or tomato puree), water, paprika, other spices, and sweeteners, all thoroughly blended.
But, it hasn’t always been this way. Infact, French dressing traditionally is actually a reference to a vinaigrette. Oddly enough, its called French dressing in the United States and in the United Kingdom, but not France. The French refer to it simply as ‘vinaigrette’. I actually don’t know any French people to verify this, so I could be completely wrong. 🙂
The recipe is simple and light. And as with the brownies, I’m amazed at the serving size. Basically when complete you have 3 tablesppons of salad dressing, for 4 salads! No wonder weight wasn’t much of an issue back then.