Prep 10 mins
Cook 0 mins
The Cantin family's salad dressing extraordinaire as developed and written by my sister-in-law Genevieve. (I'm guessing at the servings.)
- 2 garlic cloves, minced
- 1⁄2 cup sugar
- 1⁄2 cup oil (olive oil preferred)
- 1⁄2 cup white vinegar
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon mustard powder
- 3⁄4 teaspoon celery salt
- 1 teaspoon onion powder
- 1⁄4 teaspoon pepper
- Combine all ingredients by stirring or shaking well. Reshake or stir each time you take from the refrigerator. Lasts for a couple weeks in the fridge.
Made this dressing Jan. 20th and what an easy and delicious recipe. I cut the recipe in half but since we love garlic I used a small whole garlic minced. I used a little less than 1/4 cup sugar for a little more tartness and it was perfect. Quite a bit like a catalina dressing. Definately will make this again. Thank you.
Thanks for making Cookworm featured Chef Of The Day, and steering me toward this yummy dressing. It's so easy to make and tastes wonderful. This will become a staple vinaigrette at our house.
Really loved this great salad dressing! Sweet and tangy; I liked the addition of the celery salt too. Thanks for sharing your recipe! Made for Fall PAC 2012