Total Time
15mins
Prep 15 mins
Cook 0 mins

A very popular salad dressing on a comeback trail..!

Ingredients Nutrition

Directions

  1. Add the ketchup, sugar, vinegar, onion, paprika and Worcestershire to a food processor bowl.
  2. Pulse until blended.
  3. With the processor running, slowly add the oil.
  4. Check the seasonings.
  5. Cover and refrigerate until needed.

Reviews

Most Helpful

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!

homemadeADKwife1216 April 26, 2011

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!

illusioner May 22, 2010

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.

Rose is Rose November 17, 2007

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