Prep 10 mins
Cook 0 mins
This goes well on any salad. Keeps well in the refrigerator for at least 2 weeks.
- 1⁄4 cup vinegar
- 1⁄2 cup sugar
- 1 cup vegetable oil
- 1 teaspoon salt
- 1⁄2 small red onion, chopped
- 1 teaspoon dry mustard
- 2 tablespoons water
- Combine all ingredients in a blender and blend on high speed until smooth and thickened.
- Refrigerate for at least 1 hour before serving.
excellent recipe! i doubled it, added 1/2 canola and 1/2 extra virgin olive oil, and added a hot pepper, no seeds or ribs. WONDERFUL. easy and flavorful, and I will make it forever. Next time I wanna roast the onion.
What a beautiful and delicious dressing! Thank you for posting, I'll be using it often for sure :)
A very tasty way to use up some of the extra red onions I had lying around, but I used less than 1/2 the sugar called for and found it plenty sweet.