Total Time
7mins
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.

Ingredients Nutrition

Directions

  1. Mix all ingredients in blender until smooth. Makes about 4 cups.

Reviews

Most Helpful

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!!

The Frugal Cheflady May 17, 2011

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.

woodsy1020 March 18, 2015

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.

mrsoul51 January 16, 2015

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