Prep 15 mins
Cook 0 mins
A very popular salad dressing on a comeback trail..!
- 1⁄2 cup ketchup
- 1⁄2 cup sugar
- 1⁄2 cup red wine vinegar
- 1⁄2 cup onion, grated
- 1 teaspoon paprika
- 1⁄2 teaspoon Worcestershire sauce
- 1 cup salad oil
- salt and pepper
- Add the ketchup, sugar, vinegar, onion, paprika and Worcestershire to a food processor bowl.
- Pulse until blended.
- With the processor running, slowly add the oil.
- Check the seasonings.
- Cover and refrigerate until needed.
great recipe! I came home from the grocery store with everything for a taco salad my husband HAD to have but the dressing..so i figured I would head to the trusty internet to try out a recipe...it is fabulous I followed another readers advice and used splenda the second time. I also just used the onion powder and some garlic powder and b/c I didnt have any paprika I omitted it. I doubled everything but the oil and only put in 1/3 cup of splenda because I ran out. I think this and my taco salad will be a new potluck/ family gathering favorite!
As a diabetic, I decided to substitute Splenda for the sugar. I used onion powder instead of the onion and then used 1/2 olive oil and 1/2 canola oil for the salad oil. This was amazing. And it has a very low impact on my sugar. WHEEE!
After making this a couple times, I discovered that it seems to get sweeter as it sets. I started processing the sugar by itself until it was very fine. Then, taking a hint from one of Marg@Cayman Design's recipes, I slightly warm the red wine vinegar in the microwave and then process it and the sugar together until the mixture appears fairly clear. I then proceed and follow the directions as written. I do always use 1 teaspoon onion powder in place of the fresh onion. It is a wonderful dressing!! A staple in our house, as we have taco salad quite often. Mini R, thank you for posting.