Toby Jermain's Note:
My ex-wife developed this recipe about 30 years ago, but it has been modified many times over the years due to changing tastes and the availability of ingredients. Decrease olive oil by half, and increase spices and hot sauce to make a great marinade for grilling meat and veggies. Prep time does not include time for designing and building your salad... just for making the dressing.
My Private Note
Units: US | Metric
- 1/2 medium onion, finely chopped
- 1/4 cup cider vinegar
- 2 tablespoons distilled white vinegar, for 'bite'
- 1 tablespoon sugar, to taste (originally had 1/4 cup. but that's way to sweet for me now)
- 1 teaspoon salt
- 1/2 teaspoon garlic granules
- 1/4 teaspoon fresh ground black pepper, to taste
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon dry mustard
- 1/2 teaspoon celery salt
- 1/2 teaspoon sriracha sauce (preferred) or 1/4 teaspoon Tabasco sauce, to taste
- 1/2 cup extra virgin olive oil
- 1Combine all ingredients in a jar, except olive oil, and shake thoroughly to mix.
- 2Allow to set at room temperature for 30 minutes, shaking occasionally, add olive oil, shake again, and refrigerate until needed, but at least 1 hour.
- 3Shake and toss with spinach salad (spinach, hard-boiled egg, sliced fresh mushrooms, real crisp bacon bits, croutons, etc.) or other greens.
- 4Note: Use the Sriracha hot sauce if you can find it.
- 5It adds a lot of flavor, not just heat!
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Nutritional Facts for Spinach Salad Dressing
Serving Size: 1 (92 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 530.6
- Calories from Fat 489
- Total Fat 54.3 g
- Saturated Fat 7.4 g
- Cholesterol 0.0 mg
- Sodium 1166.9 mg
- Total Carbohydrate 10.6 g
- Dietary Fiber 0.8 g
- Sugars 7.8 g
- Protein 0.6 g
The following items or measurements are not included: