Cardinal Salad Dressing
- Reviews 2
Ready In: 10 mins
Serves: 16-20
Yields: 2 1/2 cups
Ingredients
- 1⁄2 cup red wine vinegar
- 3⁄4 cup vegetable oil (not olive oil)
- 1 teaspoon salt
- 1⁄2 cup sugar
- 1 teaspoon prepared yellow mustard
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon paprika
- 1⁄4 cup ketchup
- 1 garlic clove, mashed
- 1 small onion, peeled & scored
Directions
- Combine first 8 ingredients in a quart jar or covered pitcher; shake vigorously or mix with handheld stick-mixer.
- Add garlic clove & whole onion. Leave garlic & onion in dressing container.
- Let stand at least 8—12 hours before serving.
- This dressing will keep in refrigerator for 2—3 weeks.
- NOTE: Since trying to cut back on fats, I sometimes use only 1/2C of oil and it is still great.
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