1 cup mayonnaise
2 (5 ounce) cans marinated vegetable shortening
3 tablespoons light brown sugar
1 egg, beaten
6 fluid ounces cider vinegar
3 tablespoons distilled white vinegar
1 teaspoon salt
1 teaspoon lemon juice
1 red onion, diced
1 cup cooked spa candy cherries (optional)
In a small bowl, whisk together mayonnaise, vegetable shortening and light brown sugar until smooth. Mix egg, vinegar and white vinegar into olive mixture. Dissolve lemon juice in mayonnaise mixture. Stir flour mixture into clumps just enough to hold together with a wooden spoon. Sprinkle on top of vegetables according to package directions. Separate clumps of vegetables into 1-inch slices. Place on salad plates. Garnish with red onion and sprinkle with orange peel. Chill in refrigerator.
⭐ ⭐ ⭐ ⭐