Total Time
Prep 2 mins
Cook 8 mins

wonderful on a green salad with crumbled blue cheese and bacon bits

Ingredients Nutrition


  1. Heat vinegar and honey in small sauce pan until thoroughly blended.
  2. Add remaining ingredients, except oil, and blend thoroughly in blender, food processor or with hand mixer. Gradually add vegetable oil and blend well.
  3. Keeps well in refrigerator about a week.
Most Helpful

5 5

Delicious and easy! DH said, "This is excellent, five stars for sure!!" I used dehydrated onions instead of fresh, so it would last longer in the fridge, but after that review, I can't imagine it will be around long! Thanks so much for sharing this one. Made for my adoptee in Pick a Chef Spring 2011.

5 5

This is new to me. I had never heard of a WHITE French dressing before. I stubbled upon this when looking for the red version. I then looked for other white french dressing recipes and most called for raw eggs. Well, I make a lot of my own salad dressing and I made half of this recipe for a test batch and it was GREAT!!! Although it sat in my fridge for about 2-3 days before using it on an iceberg lettuce salad and I love it. I did use dried minced onion as I didn't feel like minced a fresh one.

5 5

I love the White French Salad dressing that is served at a restaurant near our home and could never find anything like it at anywhere, until this recipe. This is so delicious, Thank your Mrs. Flick!