Prep 5 mins
Cook 0 mins
Recipe source: Bon Appetit (April, 1983)
- 1⁄2 cup 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 oil
- Combine all ingredients except oil in a blender and blend well.
- While machine is running pour in oil gradually until combined and dressing is creamy.
- Transfer to jar with lid and refrigerate before using.
- Shake jar before serving.
This made a nice light dressing that I enjoyed over a spinach salad with tomatoes and cucumber. Thank you ellie!
We enjoyed this dressing on a salad of romaine and lots of chopped veggies. Since I used a red onion, the dressing had a beautiful pink color with flecks of red. Because I don't have a sweet tooth, I will decrease the amount of sugar by at least half the next time I make it. Warning: while making this dressing, you are likely to get splashed when the small top of the blender is open as you slowly pour in the oil...but it's worth it!