- Dish type
- Salad dressing
This is an incredibly simple dressing, which is packed full of flavour. It's easy to make and everyone will love it. Enjoy over the salad of your choice.
3 people made this
IngredientsMakes: 1 litre
- 200g caster sugar
- 250ml vegetable oil
- 250ml ketchup
- 4 tablespoons distilled malt vinegar
- 4 tablespoons lemon juice
- 4 tablespoons water
- 4 tablespoons Worcestershire sauce
- 4 tablespoons dried chopped onion
MethodPrep:5min ›Extra time:2hr chilling › Ready in:2hr5min
- Stir the sugar, vegetable oil, ketchup, vinegar, lemon juice, water, Worcestershire sauce and onion together in a bowl until the sugar is dissolved and the ingredients are completely mixed. Chill in refrigerator 2 hours before serving.
Reviews & ratingsAverage global rating:(4)
Reviews in English (4)
Pretty good. The only reason for four stars (rather than five) is because I made a number of changes, mostly out of necessity. First, I cut the sugar down to a half-cup. I substituted cider vinegar for the distilled white (had no distilled white vinegar on hand), lime juice for the lemon juice (I had limes but no lemons in the house), and minced fresh onion for the dehydrated onion (you got it...what I had on hand). Nice tart/sweet dressing. May become a staple in my house! Maybe next time, I'll even follow the recipe!Thanks-14 Jul 2010
This was sooooo good. I have been looking for an alternative to the bottled dressings in the store for my Taco salad and this met all the flavors i was looking for. It is a little sweet and i did use 1/2 sugar and 1/2 Splenda. I think next time i will use straight sugar because for my needs it just compliments all the flavors of my taco salad, so well. It cuts through the richness of the cheeses and the ground beef. Its just different enough from the store brands but still remains familiar enough to put on a classic salad.-02 Mar 2017
The Best Greek Salad Dressing Recipe
I’ve got the BEST Greek salad dressing recipe for you! Not only is it flavorful and authentic tasting, learning how to make Greek salad dressing is super simple. This homemade Greek salad dressing is incredibly easy to make – just one simple step – and has all of the flavors of a traditional Greek salad dressing.
I love to serve it over greens, and with my more traditional Greek salad. It even makes a delicious marinade for chicken breast!
This also happens to be one of the simple recipes in my Easy Keto Cookbook. Just like the Cobb salad I shared recently, this is another one of those recipes that happens to be keto friendly but is perfectly enjoyable for everyone at the table.
The book has 100 can’t-believe-that’s-keto recipes included, with a special section for easy condiments like this one… including homemade mayo, ranch dressing, sugar-free “honey” mustard, raspberry sauce, and more. Beyond condiments, the vast majority is filled with everyday meals and dishes simple enough to make quickly, with 10 ingredients or less. Every recipe has a photo, macros, and helpful tips included, too.
My perfect vinaigrette
Pinch of salt
Generous 1/2tsp Dijon mustard
Generous 1/2tsp honey
1 tbsp red wine vinegar
2 tbsp vegetable oil
1 tbsp extra virgin olive oil
1. Put the salt, mustard and honey into a jar, and mix together into a paste. Add the vinegar, and stir well to combine.
2. Pour in the oils, screw the lid on tightly, and shake until you have an emulsion. Store in the fridge.
Is vinaigrette really the queen of sauces – or are you more of a salad cream fan? What's the house vinaigrette in your kitchen – and is there any way to keep a dressed salad crisp in your lunchbox?
This salad dressing is really delicious served on about any salad! I&rsquove had it at a restaurant served over traditional house salad with tomatoes, cucumbers, and carrots! It&rsquos better than you think! Here are some ideas for creating the perfect salad to go with this dressing! Pick and choose from the options to create your favorite variation!
- Greens &ndash Romaine lettuce, spinach, baby spring mix, iceberg lettuce
- Fresh Fruit &ndash Strawberries, blueberries, pineapple, raspberries, oranges, apples, etc.
- Something crunchy &ndash toasted walnuts, almonds, sunflower seeds, pecans, etc. Coconut flakes are fun!
- Meat &ndash To make it a main dish meal add grilled chicken. Bacon is always a great option!
- Cheese &ndash Feta is classic! Blue cheese, Parmesan, and Swiss are perfect too!
- Dried Fruit &ndash I love adding dried cranberries. Dried apricots would be fantastic too.
- Onions &ndash Purple, or red onions are gorgeous! Soak them in ice water to mellow them. I like sliced green scallions. My family doesn&rsquot like onions at all!
How to Make the Perfect Greek Salad Dressing Recipe
This Greek vinaigrette takes just a few minutes to make, with no cooking required! It’s easy to prepare ahead of time, and keeps well in the fridge for up to a few weeks until you’re ready to enjoy.
Here are the simple steps for making the best homemade Greek Salad Dressing:
- First, set out a pint jar or other dressing container. Place the oil, lemon juice and zest, red wine vinegar, Dijon mustard, dried oregano, and minced garlic in the jar.
- Next, cover and shake well to emulsify. Add the crumbled feta, if using, and shake again.
- Taste, then salt and pepper as needed. I usually wind up adding about ½ teaspoon salt and ¼ teaspoon fresh cracked pepper to the dressing.
To store, cover and refrigerate for up to 3 weeks.
When you are ready to use, remove the lid and warm in the microwave for a few seconds, just long enough to soften the oil but without actually heating the dressing. Then cover and shake until thoroughly combined.
Pour over your fresh salad and dig in!
50 Salad Dressing Recipes
Give weeknight salads a makeover with dozens of new dressings from Food Network Magazine.
Photo by: Justin Walker ©2012 Justin Walker
Justin Walker , 2012 Justin Walker
1. Classic Vinaigrette: Whisk 2 tablespoons red wine vinegar, 2 teaspoons dijon mustard, 1/2 teaspoon kosher salt, and pepper to taste. Gradually whisk in 1/3 to 1/2 cup olive oil.
2. Shallot–White Wine: Make Classic Vinaigrette (No. 1), replacing the red wine vinegar with white wine vinegar add 1 minced shallot.
3. Roasted Garlic: Slice the top off 1 head garlic drizzle with olive oil, wrap in aluminum foil and roast at 400 degrees F until tender, 35 minutes. Cool, then squeeze out the cloves. Make Classic Vinaigrette (No. 1) in a blender, adding the roasted garlic and 3 tablespoons grated Parmesan.
4. Bistro Bacon: Make Classic Vinaigrette (No. 1) add 1/3 cup crumbled blue cheese, 3 slices crumbled cooked bacon and 2 tablespoons chopped chives.
5. Mediterranean: Make Classic Vinaigrette (No. 1) mash in 1/2 cup crumbled feta, then whisk in 1 tablespoon chopped parsley, 1 teaspoon dried oregano and 1 diced plum tomato.
6. Dijon: Whisk 3 tablespoons each dijon mustard and champagne vinegar, 1/2 teaspoon kosher salt, and pepper to taste. Gradually whisk in 1/2 cup olive oil.
7. Spicy Honey-Mustard: Whisk 2 teaspoons each honey and dijon mustard, 2 tablespoons lime juice, and 1/2 teaspoon each lime zest and kosher salt. Gradually whisk in 1/4 cup each olive oil and vegetable oil, then add 2 teaspoons chopped thyme and 1/2 minced jalapeno.
Recipe: The Best Ever Classic Italian Salad Dressing
What’s in your bottled salad dressing? Unfortunately, it’s not a pretty picture for most store-bought options. The good news is making your own homemade salad dressing really doesn’t take much time or skill. And not only are they usually a whole lot cheaper, but homemade dressings also taste better and contain real ingredients.
My son and I used to use Girard’s Champagne dressing. I thought because it was a premium brand that it had to be “better”&mdashboy was I wrong! With MSG, caramel coloring, preservatives, and lots of other processed ingredients, I ultimately decided to make a change. So when we started our real food journey we gradually made the move to making our own, Homemade Italian Salad Dressing.
Tricks for Italian salad dressing
A few tricks for the Italian salad dressing! This dressing is one of our favorites, and it comes together quickly. The only thing you need to know is how to get the perfect emulsion. Emulsion is when the olive oil and vinegar combine into a creamy liquid, versus separating into their separate parts. Here’s what to remember:
- Use a medium sized bowl. Whisk in too small a bowl, and you won’t be able to get the whisking motion large enough to get an emulsion.
- Pour the oil in 1 tablespoon at a time. Drizzle in the oil gradually and whisk vigorously before adding more. This makes it combine perfectly!
David Lebovitz recipe salade niçoise. Photograph: Felicity Cloake
Médecin, and thus David Lebovitz, dresses his salad with fruity olive oil (local of course). Rowley Leigh and Escudier go for a simple drizzle of red wine vinegar and olive oil, Delia makes a garlicky, mustardy vinaigrette, and Gary mixes finely chopped eggs with garlic and herbs and olive oil. Delia's dressing is too dominant: you don't need Dijon mustard if you have Provencale olives and anchovies (although Delia actually uses English mustard powder). A hint of vinegar is nice though – Lebovitz's salad tastes a bit too oily without it.
Garlic, however, is an absolute must – and adding it to the dressing is a more reliable way of doing things than the classic rubbing of the salad bowl trick. I'm also borrowing an idea from Gary Rhodes' salsa niçoise and finely chopping a few anchovies in addition to the slivers of fish used as a topping this way you get a punch of gloriously salty anchovies in every bite, which is definitely a good thing as far as I'm concerned. Capers are, I think, optional – Médecin doesn't use them, but they do work well with the other Provencale goodies in the dish.
A classic fines herbes is a popular addition to salade niçoise – Delia suggests chives and chervil and tarragon, among others, a combination also favoured by Escoffier, and she also adds chopped parsley but I finally decide on the basil preferred by Leigh and Médecin – it puts the final, Mediterranean stamp on the dish.
HOW TO MAKE fruit salad AHEAD OF TIME
- The most time consuming part of a fruit salad is chopping the fruit BUT this can be done whenever you have time. With the exception of the bananas, you can chop all of your fruit a couple days in advance and store them in airtight containers in the refrigerator. You can also peel and segment your oranges and store them in an airtight container in the refrigerator.
- You can whisk your Honey Citrus Poppy Seed Dressing ingredients together in a separate bowl and refrigerate separately. When ready to serve, let your dressing sit at room temperature for 15 minutes or so its pourable. Drain any excess liquid from the fruit, add Dressing and evenly toss with fruit.
- The fruit salad is best if allowed to chill at least 30 minutes after you add the dressing and served within 2 hours but it is still delicious if allowed to chill longer.
Homemade Honey Mustard Dressing Ingredients:
Ingredient #1: Raw or Natural Honey
Choose local raw honey if you can as it will still contain enzymes and be lower on the glycemic index. Mass-produced honey is heated and processed, which destroys its enzymes and nutrients and makes it higher on the glycemic index. Local honey is a bonus as it will contain some local pollen, which can help with seasonal allergies. Just do your best and find the least refined honey that you can buy. Honey from different regions will taste different, find one that you like the taste of.
Ingredient #2: Dijon Mustard
Skip the plain yellow mustard and get a high-quality dijon because it’s already packed with flavor. Sir Kensington’s makes the best dijon mustard I’ve ever tried and they’re not even paying me to say that. It’s also non-GMO verified. It’s a little bit more than other mustards but definitely worth it. You can find it on Thrive Market for a good price or at most grocery stores these days. Whatever you get, just look for something that tastes amazing and isn’t filled with chemicals & preservatives. Wholegrain mustard is also nice in honey mustard dressing, so if you have some on hand that you want to use up it’s a great option, too.
Ingredient #3: Apple Cider Vinegar
ACV to the rescue! Apple cider vinegar is alkalizing to your body, aids digestion, and has a nice, mild flavor. Sure, you can use any white or red wine vinegar here, too, but if you have it I think apple cider vinegar is the way to go here. Look for raw apple cider vinegar it will be on a room temp shelf when you buy it, refrigerate it after opening to preserve the enzymes. I like Bragg’s brand.
Ingredient #4: Extra Virgin Olive Oil
Good ‘ol EVOO. It’s full of healthy fat and works wonderfully in this dressing. Again, buy one that you like the flavor of I’ve been using Thrive Market’s EVOO for the last few months and love it. (And apparently, I’m obsessed with Thrive Market.) It has a mild flavor, a great price, and is certified to actually be extra virgin olive oil. Did you know that a LOT of imported EVOO is cut with lesser oils? It’s a huge problem in the food industry right now. A lot of the olive oil you think you’re buying isn’t really olive oil (YIKES). Best to go with one from a company you trust.
And that’s it! Equal parts of those four ingredients plus a dash of sea salt and black pepper to taste will give you the most delicious and healthy honey mustard dressing that you’ve ever had.
I get my organic extra virgin olive oil (Thrive brand) and Sir Kensington’s mustard on Thrive Market is a direct-to-consumer online grocer and they do not pay me for mentioning them, but I love them so much that I am a referral partner.
Thrive Market Savings! You can use my link here and save an additional 15% and get free shipping with a minimum amount. Since they’ve cut out the middleman, you will definitely save some cash.