Recipe by Leslie in Texas
This is a great dressing for anyone who loves onions. It's originally from the R.S.V.P. Letters to the Editor section from an April 1983 issue of Bon Apetit. The recipe was requested from the Izaak Walton Inn in Glacier National Park, Montana. This is best if made several hours before using, to allow the flavors to thoroughly blend.
Top Review by gmerritt
This is the best salad dressing I have ever made. We first tasted it on a dinner salad at the Izaak Walton Inn 20 years ago and later I found the recipe in a cookbook in the Inn's gift shop. I have been making ever since and everyone asks for the recipe. If you want to lower the calories you can use 4 packets of Truvia (stevia) sugar substitute in place of the sugar.
- 1⁄2 cup finely chopped onion
- 1⁄4 cup cider vinegar
- 1⁄4 cup sugar
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon dry mustard
- 1⁄4 teaspoon celery seed
- 1⁄2 cup canola oil
Directions See How It's Made
- Combine all ingredients except oil in blender and mix well, stopping as necessary to scrape down sides of container.
- With machine running, gradually pour in oil, blending until dressing is creamy.
- Transfer to container with tight-fitting lid and refrigerate before using, allowing flavors to blend.
- Whisk or shake if dressing separates upon standing.