Prep 5 mins
Cook 0 mins
My fabulous stepmother, Jan, has made this salad dressing for years, and everyone she serves it to just loves, loves loves it! She can't serve this, without almost everyone at the table begging her for the recipe; thus, the name I blessed the recipe with! :-) This is a bit of a sweet dressing, so it goes particularly well in a green salad, with a sliced fruit (like strawberries). Try a salad of mixed greens, feta cheese, sliced strawberries, and walnuts or pecans, as this makes a beautiful and delicious salad! I have also used it on a number of other types of salads, as well, and it works beautifully with most combinations! The recipe calls for vegetable oil, only because it keeps better in the fridge (when you make a generous amount to keep on hand all through the week, which I highly recommend), but you can also make it with olive oil, or an oil of your choice. I use almost no other salad dressing now! Thank you, Jan, for a real gem!
- 1 cup vegetable oil
- 3⁄4 cup sugar or 3⁄4 cup sugar substitute
- 1⁄2 cup balsamic vinegar
- 2 garlic cloves, minced
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon paprika
- 1⁄4 teaspoon ground pepper
- Mix all ingredients in salad dressing bottle, and shake well, until well mixed.
- If using a bowl, add all ingredients, except oil.
- Mix with spoon, then whisk in oil.
- Keep chilled in fridge.
Very good sweet balsamic vinaigrette. Love it on leafy salads with nuts or fruit.
I made this for Mother's Day, 05-08-11, using extra vergin olive oil and it was fantastic! My father-in-law, and brother-in-law are very picky eaters that only use thousand island, but thay loved it! Thank you for this recipe and I will use it many more times in the future!
Delicious dressing. Used only 1/4 cup of Splenda and it was sweet enough.