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DV Home Cooking: Westchester Cook Mixes It Up With Kosher Salad Dressing

Annleah Berger tweaked a recipe for a kosher -- and versatile -- dressing.
Annleah Berger tweaked a recipe for a kosher -- and versatile -- dressing. Photo Credit: Submitted

BRIARCLIFF MANOR, N.Y. -- DV Home Cooking is a new series devoted to readers and their recipes. All we ask is that you're a home cook, not a professional chef. Got a favorite dish you want to share? Send it, along with the story behind it, to DVHomeCooking@dailyvoice.com.

Home Cook: Annleah Berger, Briarcliff Manor, N.Y.

This versatile salad dressing was inspired by a cookbook recipe I found, while a new bride 55 years ago. Keeping a kosher home I tried to make a dressing that was “Pareve”, that is, containing no dairy or meat products. This is the result. It can be used as a dip for crudités, chicken salad and/or macaroni salad.

Recipe: Versatile Dressing

Ingredients:

  • 2 Cups mayonnaise
  • 4 Tbs. White vinegar
  • 4 tsp Prepared mustard (deli style)
  • 1 tsp Celery Seeds
  • 1 tsp Salt
  • ¼ tsp Pepper

Directions:

Whisk thoroughly. Can be stored for several weeks, refrigerated in a tightly closed jar.

For Chicken Salad:

Ingredients:

  • 7 – 8 Cooked chicken breasts cut into small cubes
  • 1 ½ cups Thinly sliced celery
  • ½ cup Sliced scallions

Pour dressing over all, and gently toss.

For Macaroni Salad:

Prepare 1pound elbow macaroni as directed on package. Add

  • 1 ½ cups thinly sliced celery
  • ½ cups sliced scallions
  • ¼ cup thinly sliced radishes

Pour dressing over and toss gently.

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