The Best French Salad Dressing

Kittencalskitchen's Note:

This dressing will have you licking your plates clean, it's that good and better than any bottled! this is best if made a few hours ahead to blend the flavors or make a day ahead --- for creamy French dressing add in the mayonnaise and for creamy blue cheese French dressing add in 1/4 cup or more of crumbled blue cheese --- all amounts may be adjusted to taste

• Total Time: 5 mins
• Prep Time: 5 mins
• Cook Time: 0 mins

Ingredients:

Yield: 3.5 cups (a ...

• 1 ½ cups vegetable oil
• 1 cup ketchup
• ½-¾ cup sugar (start with 1/2 cup)
• ½ cup white vinegar
• 1⁄3; cup minced yellow onion
• 2 teaspoons lemon juice
• 1 teaspoon paprika
• ½-1 teaspoon garlic salt (or to taste or use 1-2 teaspoons fresh minced garlic and 1/2 teaspoon white salt)
• ½ teaspoon fresh ground black pepper (optional or to taste)
• 2 -3 tablespoons mayonnaise (optional, add in only for a creamy-style French dressing)

Directions:

1. In a large food processor blend all ingredients together until smooth (starting with 1/2 teaspoon garlic salt and 1/2 cup sugar and add in more to taste after mixing.
2. Do not attempt to make this in a small 4-cup blender or you will have the dressing all over your counter!
3. Mix in the mayonnaise (if using) for a creamy-style French dressing.
4. Place in the fridge for a couple of hours before serving.

Reviews

[:)Shirl(:]

This has a wonderful taste. I do feel that it has too much oil in it, but maybe it is the type of oil I used that made the difference. I used a canola oil, but would take direction for another. This makes alot so I don't have to make another salad dressing for awhile. I will make this again as it was very easy to make and taste very good on a green salad. It didn't have me licking the plate but I certainly made sure that ALL the dressing was sopped up. Thank you for posting Carol.

[Andrea in NH]

I was looking for a dressing for a Taco Salad and this one fit the bill. There is a nice balance of flavor. I used a little less the 1/2 cup of sugar and that was just right for us.

[Froggus.]

This recipe is ON POINT! I even used a fat-free oil substitute (2 tsp cornstarch cooked into 1 cup vegetable broth) and splenda, and it STILL came out aces! I halved it, very easily, and was able to use my mini-4 cup processor without it going on the counter. Another sure winner from Kittencal!