| Ingredients | Weights | Measure |
|---|---|---|
| SUGAR,GRANULATED | 1 oz | 2-1/3 tbsp |
| SALT | 1 oz | 1 tbsp |
| MUSTARD,DRY | 1 oz | 2-2/3 tbsp |
| PEPPER,BLACK,GROUND | 1/8 oz | 1/4 tsp |
| PEPPER,RED,GROUND | <1/16th oz | 1/8 tsp |
| VINEGAR,DISTILLED | 1 lbs | 2 cup |
| WATER | 1 lbs | 2 cup |
| OIL,SALAD | 1 lbs | 2 cup |
| PEPPERS,GREEN,FRESH,CHOPPED | 2-1/8 oz | 1/4 cup 2-2/3 tbsp |
| ONIONS,FRESH,GRATED | 1-3/8 oz | 1/4 cup 1/3 tbsp |
| PARSLEY,FRESH,BUNCH,CHOPPED | 3/4 oz | 1/4 cup 2-1/3 tbsp |
- Combine sugar, salt, dry mustard, and black and red pepper in mixer bowl. Add vinegar and water.
- Using a wire whip, beat at medium speed about 2 minutes or until well blended.
- Add salad oil or olive oil gradually while mixing at low speed 3 minutes.
- Add onions, peppers, and parsley; mix at medium speed 1 minute or until well blended.
- Cover; refrigerate until ready to serve. CCP: Hold for service at 41 F. or lower.
- Whip or stir well before using.
Nutrition
| Calories | Carbohydrates | Protein | Fat | Cholesterol | Sodium | Calcium |
| 42 cal | 1 g | 0 g | 4 g | 0 mg | 117 mg | 3 mg |
Portion 1 Tablespoon
Yield 100