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 caramelized the onion and made this recipe. Oh my goodness it was good. This gets five stars from me :-)
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.