Homemade Russian Salad Dressing

"Sometimes you need some Russian dressing as an accompaniment to a dish you are making (such as a nice Reuben sandwich), but it doesn't make sense to buy a whole bottle that will just go unused. This will help you out in those times."
 
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photo by Sarah_Jayne photo by Sarah_Jayne
photo by Sarah_Jayne
photo by WiGal photo by WiGal
photo by Divaconviva photo by Divaconviva
photo by Divaconviva photo by Divaconviva
Ready In:
5mins
Ingredients:
7
Yields:
1/2 cup
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ingredients

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directions

  • Whisk together all ingredient in a small bowl.

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Reviews

  1. Ok I did the math calculations on the calories for this recipe and it is absolutely WRONG... <br/><br/>1/3 C ketchup is 107 Calories<br/>2 Tablespoons of sugar is 90 Calories<br/>2 Tablespoons of red wine vinegar or sherry wine vinegar is 0 Calories<br/>1/2 Teaspoon of salt is 0 Calories<br/>3 Tablespoons of fresh grated onions is 12 Calories<br/>1 Teaspoon of Worcestershire sauce is 5 Calories<br/>3 Tablespoons of Olive Oil (Extra Virgin) is 360 Calories<br/><br/>for a grand total of 574 Calories for this recipe.... so I did NOT do the math on the fat but I can if anyone wants that as well... basically the fat calories come from the olive oil but that is generally known as a good fat... If anything, I would maybe use 2 Tablespoons of Olive Oil instead of 3 Tablespoons...Which would cut this recipe down 120 calories per recipe as suggested by another blogger here... <br/><br/>Great recipe by the way... super easy and yummy.. but NOT 1098.9 Calories per serving.. hello!! I was like No way that can be right...
     
  2. Yum! Very tasty and a wonderful taste on crisp garden lettuces. I made sure the lettuces were ice cold, and the dressing too, and it was heaven on the plate. I halved the recipe and it worked out beautifully!I followed the suggestion of a previous reviewer and used honey instead of sugar, (to me, it makes a smoother consistency) but all the rest stayed the same. Very yummy and you won't be buying it from the store, every again. Made for *I Recommend* July 2009
     
  3. Made for I Recommend Tag. Since discovering some additional food allergies, I've been on a quest to find good salad dressings and this one is great. Love the sweet and tangy flavor. I only used two tablespoons of oil instead of three and it still tasted great. The only thing that I might do different next time is to use honey instead of sugar. Thanks for posting this Jackie!
     
  4. This recipe is much better tan store bought. My husband says he will never use that again. He only wants homemade, and so do I.
     
  5. Thank you so much for posting this! Now I know my husband LOVES Russian Dressing, or at least he loves THIS Russian Dressing. :) Made for ZWT4.
     
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Tweaks

  1. Yum! Very tasty and a wonderful taste on crisp garden lettuces. I made sure the lettuces were ice cold, and the dressing too, and it was heaven on the plate. I halved the recipe and it worked out beautifully!I followed the suggestion of a previous reviewer and used honey instead of sugar, (to me, it makes a smoother consistency) but all the rest stayed the same. Very yummy and you won't be buying it from the store, every again. Made for *I Recommend* July 2009
     
  2. Made for I Recommend Tag. Since discovering some additional food allergies, I've been on a quest to find good salad dressings and this one is great. Love the sweet and tangy flavor. I only used two tablespoons of oil instead of three and it still tasted great. The only thing that I might do different next time is to use honey instead of sugar. Thanks for posting this Jackie!
     

RECIPE SUBMITTED BY

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
 
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