Shake this dressing well before serving.
The dressing is very good on a green salad, a garden salad, or as a dip for raw or blanched vegetables.
1/2 cup of apple cider vinegar
2/3 cup of sugar
3/4 cup of evaporated milk
1/2 teaspoon of salt
Several grinds of black pepper
1/2 teaspoon of celery seed
1 tablespoon of chopped fresh herb of your choice (parsley, rosemary, dill, chives, thyme, etc.)
Blend all the ingredients thoroughly until the sugar is dissolved.
Cover and refrigerate for at least 30 minutes before serving.
This recipe will make about 2 cups of dressing and it will keep well for 1 week in the refrigerator if it is tightly covered.
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