|Pomona Salad Dressing made from apples, cucumbers, Greek yogurt and honey.|
Pomona Salad DressingWell, you know what they say about good intentions. But hey ... ya gotta eat, right? And today I decided to have a salad for lunch.
Recently I was watching Gordon Ramsay's Kitchen Nightmares show and they talked about a Pomona salad dressing that got me curious about what that is. Trouble is, when I googled it, I could only find one recipe and that was at SparkPeople. So technically I don't know if this really is a salad dressing, or if it's actually really known by a different name and maybe just only originated in Pomona. Dunno, but when I saw this recipe had a combination of apples, cucumbers, yogurt and honey, I thought it sounded like an curious enough combination of ingredients to give it a try.
Well, it ended up being a nice, fresh and light dressing that I really enjoyed, though it seemed to be missing "something" that I couldn't quite pinpoint. I'm sure it would benefit from some seasonings and herbs, and probably some fat too, but I really think it needs to be well chilled, which of course since I had just made it it wasn't, bu. I liked it okay as something a little bit different from the usual, though I don't know that I'd make it again, at least not without working on it a good bit. I did note from the leftovers that this dressing must be used up pretty much in one sitting as the liquids separate on storage and so it really didn't store well for very long.
Adapted from SparkPeople
Recipe: Pomona Salad Dressing©From the Kitchen of Deep South Dish
Prep time: 5 min | Yield: About 4 to 6 servings
- 1 medium apple, cored and sliced
- 1/2 of a cucumber, sliced with skin
- 4 ounces of sour cream or Greek yogurt
- 2 tablespoons milk
- 1-1/2 teaspoons honey
- Dash freshly ground black pepper
- Dash of kosher salt
Combine all ingredients into blender and puree until creamy. Chill for several hours and shake well before using.
©Deep South Dish
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