Prep 10 mins
Cook 0 mins
This is absolutely the best tasting French dressing I've ever had, and it's the one dressing that everyone in my family will eat, so I've been making only this one for months now. I shared the recipe with a friend of mine who used to live in France. She told me that one would never find such a dressing in France (I think because of the sugar in it) so I named it "Not French Dressing." She tried it anyway, and her family also liked it, even if it's not REALLY French. I've also made this with apple cider vinegar, and you can use whatever lighter oil you prefer - or use all olive oil, though, if you do, the oil will probably get semi-solid in the refrigerator. You can also reduce the amount of sugar if you find it a bit too sweet for your taste.
- 1⁄8 teaspoon onion powder
- 1 teaspoon dry mustard
- 1⁄4 cup sugar
- 1 teaspoon salt
- 1 1⁄2 teaspoons paprika
- 1⁄4 cup white wine vinegar
- 3⁄8 cup olive oil
- 3⁄8 cup sunflower oil
- Combine dry ingredients and vinegar in a jar with a tight-fitting lid; cover and shake well until sugar is dissolved.
- Add oil; cover and shake well.
- Let stand at least half an hour before using.
- Shake well just before pouring onto salad greens; refrigerate unused portion.
This "Not French" was excellent. I have never had a bottled French that I like so I almost didn't try it when I mixed this for my husband. It had a slight "bite" that I really liked. My husband is not usually fond of a bite but he liked this. He didn't LOVE it (I did) so I made another French for him (E-Z FRENCH Dressing #24525) and it was great as well but a little on the sweet side. When I mixed the two together the whole family raved. I will make both AND a mix of both often!