Prep 15 mins
Cook 0 mins
- 1 medium vidalia onion, minced
- 1 cup canola oil
- 1⁄3 cup cider vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon celery seed
- 1⁄2-3⁄4 teaspoon salt
- 1⁄2 cup sugar
- 1⁄4 teaspoon pepper
- 1⁄2 teaspoon tarragon
- Whisk all ingredients together; chill in a cruet at least 2 hours.
- Shake well before serving over salad greens.
I cut the sugar down to 1/4 cup but it was still too sweet for my taste. I blended it in a blender and it was nice and creamy but still too sweet.
I scaled the recipe to 4 servings. I used a food processor to mince the Vidalia onion. I love this dressing. Will make it again.
YUM YUM YUM YUM YUM (5 YUMS)! This is wonderful! Followed Paula's suggestion and used my 'kitchen boat motor' to blend part of the onions, but left a few small bits. Thanks for sharing!