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3 votes | 3719 views

Honestly, when a friend told me he had found this recipe in an old cookbook, I was a bit skeptical.
He was bound and determined to make it, in spite of my turned-up nose, so I put my best manners forward and tasted it. It was delicious, and helped greatly to wash down the crow I was forced to eat!

Prep time:
Cook time:
Servings: 10


Cost per serving $0.41 view details


  1. Bring all dressing ingredients to the boil, then let cool to room temperature. Pour over the salad, mixing well. Chill several hours or overnight before serving.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 126g
Recipe makes 10 servings
Calories 216  
Calories from Fat 98 45%
Total Fat 11.09g 14%
Saturated Fat 1.86g 7%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 396mg 17%
Potassium 151mg 4%
Total Carbs 29.55g 8%
Dietary Fiber 2.3g 8%
Sugars 26.78g 18%
Protein 0.93g 1%



  • A.L. Wiebe
    June 10, 2011
    Hi Jann, thanks for the input. I agree about the amount of sugar being a bit much. I have made it without sugar, but used about 1/2 the amount of Splenda instead, then added more as I needed it. This worked out just fine. Even my mother liked it, and she is diabetic.
    • Jann from PA
      June 10, 2011
      Interesting sweet and sour recipe. It has way too much sugar for my dietary needs. But, I would be tempted to try it with only half the sugar (or even less). Many of the old recipes are very high in sugar. Thanks for posting it.

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