Ingredients5 m servings 82 cals
- Blend vegetable oil, sugar, vinegar, ketchup, salt, celery seed, paprika, and dried minced onion in a blender until smooth.
- Cook's Note:
- If you like it a little spicier, replace the paprika with chili powder.
- If olive oil is used, refrigerated dressing may need to be microwaved a few seconds to thin it to its original consistency.
Per Serving: 82 calories; 6.8 g fat; 5.5 g carbohydrates; 0.1 g protein; 0 mg cholesterol; 101 mg sodium. Full nutrition
ReviewsRead all reviews 8
I made a half batch of this dressing to use on 'Taco Pasta Salad' from AR in the morning, so the flavors had all day to blend. I used avocado oil rather than vegetable, as that is what I had on...
We love french/catalina-style salad dressings, and this is a good one. Our tastes lean toward "less sweet" these days, so I did cut back on the sugar to suit our personal taste preference. The...
Awesome-sauce!!! I mean salad dressing. Used 1/2 the oil and only 1/2 cup sugar. Love it.
Very nice recipe (used avocado oil). After tasting it, I also added some garlic powder and about 1/4 tsp. of habanera sauce (didn't measure, just shook bottle a couple of times) for a little add...
25 July 2016--made for use in a Taco Salad, very good. Added a little chunk of red onion instead of dried minced, used apple cider and Currant vinegars. Blended with immersion blender, thick a...
My family loves this dressing! I add garlic powder and cayenne pepper for a bit of a kick.
This recipe is so much better than bottled dressing. I made it exactly as written but next time I will use 1/2 cup oil since I thought 1 cup was a bit too much. I will definitely make this one a...