Prep 5 mins
Cook 2 mins
This is a copycat recipe of the Western brand dressing. It's better than the store brand and has no high fructose corn syrup in it. Note that it makes a quart, so you could cut it in half if needed.
- 1 cup sugar or 1 cup sucanat
- 1 cup canola oil
- 1⁄2 cup cider vinegar
- 1 teaspoon Worcestershire sauce
- 1⁄2 cup organic catsup (doesn't have high fructose)
- 4 teaspoons onions, grated or 4 teaspoons dry onion flakes
- 1 teaspoon garlic, minced
- 1⁄2 teaspoon real salt
- Mix all ingredients in blender until smooth. Makes about 4 cups.
This is a wonderful recipe! Since changing to a "real food" diet a while back, salad dressings have been difficult for me, since I'm avoiding soy as much as possible and most commercial dressings are mainly soybean oil. I was a little unsure of how the sucanat would make it taste, but it was fantastic! The only changes I made were to use melted coconut oil (all I had on hand) and a pinch of dry mustard (for 1/4 recipe). It's really close to Western, which is my favorite dressing ever, and I love that I can make it with healthy ingredients. Taco Salad was saved tonight, THANK YOU!!
Fantastic recipe. We like it better then store bought. First time I followed the recipe except used a can of drained deced tomatoes instead of the ketchup. The second time I modified it slightly to use what I had on hand and to reduce the fat abit. I used 1/2 c EVOO, 1/3c truvia, and 1 can petite diced tomatoes with juice. Still fantastic.
Excellent. Cut in half but followed proportions exactly. Used sugar in the raw. Used dried mined onions and garlic because it seems they give a more intense flavor kick to dressings, etc. Added 1/8 teaspoon paprika.