Prep 15 mins
Cook 0 mins
Makes 2 to 2 1/2 cups
- 1⁄2 cup firmly packed brown sugar
- 1⁄2 teaspoon salt
- 1 garlic clove, minced
- 1⁄2 cup vinegar (I use wine vinegar)
- 1⁄2 cup catsup
- 1⁄2 cup chili sauce
- 1⁄2 cup oil
- 1⁄4 teaspoon Worcestershire sauce
- 1 dash hot pepper sauce
- Put all in a blender and blend well. Refrigerate.
I love this dressing. Made as written with the exception of adding 4 garlic cloves and then just wisked it together instead of using the blender. I used the wine vinegar as suggested and it was fantastic. Gread recipe and thanks. Made for PAC Fall 08
I'm going to try this tonight. I was trying to replicate the "old" Shoney's "house" salad dressing. They stopped having it in about 1997 and changed over to Kraft salad dressings. The company that made the former salad dressings was at one time owned by Shoney's, then sold off and then folded. I hope this one taste like my old favorite.
I really liked this dressing a lot. I put it on my salad today for lunch, but only made 4 servings of it.... but I wish I made more so I would have more left over for the rest of the week. I added a little more ot sauce since I like my food spicy, and used cider vinegar. Lovely recipe for dressing that I plan on making more often.