Sweet Onion Salad Dressing
Here's a confession: I used to think salad dressing was one of those things you just... bought. Little glass bottle, big price tag, ingredient list longer than my grocery receipt. Then I made this one, and now I feel a little silly about all those years.
Servings: 12
Calories: 90kcal
Cost: $1-$2
Ingredients
- 1 cup sugar
- 1 tsp salt
- ¼ tsp dry mustard
- ¼ tsp celery seed
- 1 medium sweet onion grated (Vidalia, Walla Walla, or Maui all work)
- 2 tbsp vegetable oil
- ½ cup vinegar
Instructions
- Combine the sugar, salt, mustard, and celery seed in a small saucepan.
- Stir in the vinegar, oil, and grated onion. Set the pan over medium heat and stir until the sugar's fully melted. About 5 minutes.
- Let it cool, or serve it warm. Both are good. I've done both depending on how patient I'm feeling.
- Store in a covered container in the fridge for up to two weeks.
Notes
- In place of the dry mustard you can use 1 to 2 teaspoons of prepared grainy mustard or a Dijon mustard.
- Add a clove of finely minced garlic to the pan with the onions.
- Puree the entire salad dressing in a high-speed blender.
- The recipe calls for vinegar. Use white wine vinegar, rice vinegar, or apple cider vinegar. Red wine or balsamic vinegar would be overpowering.
- If you wish to reduce the sugar, you can go as low as 1/2 cup. Or substitute the sugar with 1/2 cup honey instead.
- You can use any neutral vegetable oil such as canola or even straight olive oil if you like, but if you use extra virgin olive oil the taste of the oil will be more pronounced.
- Cool and refrigerate, or serve as a warm dressing.
Nutrition
Serving: 1tbsp | Calories: 90kcal | Carbohydrates: 17g | Protein: 0.1g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 195mg | Potassium: 15mg | Fiber: 0.2g | Sugar: 17g | Vitamin A: 0.2IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 0.1mg
