Vidalia Onion Dressing
"You'll need a breath mint after this salad, but it's worth it. I found this recipe on Allrecipes, submitted by Dawn. It's a great dressing for most hearty salads."
photo by cook from scratch
- Ready In:
- 15mins
- Ingredients:
- 7
- Serves:
-
12
ingredients
- 1 1⁄2 cups canola oil
- 1 cup apple cider vinegar
- 1 large sweet onion, peeled and quartered
- 1 clove garlic
- 1⁄3 cup white sugar
- 1 teaspoon ground mustard
- 1 tablespoon salt
directions
- Place all ingredients into a blender and process until very smooth.
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Reviews
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This is an excellent dressing. I am thankful that I only made half the recipe as we tend to tire of dressings. A full recipe would be huge. This certainly is a keeper. -
Fantastic! I add more sugar than the recipe calls for, to my taste. -
I really enjoyed this tangy and sweet salad dressing. I followed the recipe as written. -
This is a winner!!! I made this for the "Green and Gold Bean Salad" and got rave reviews! It was perfect; didn't even need tweaking. -
WOW! I never would have picked this recipe out had I not needed onion dressing for another recipe, Recipe #7148. Oh my goodness, this one is a keeper! I made only halve the recipe as I am the only one in my house who eats different kinds of salad dressings. I used a regular spanish onion and didn't quite use a whole half. I imagine it is scrumptilicious with a Vidalia!! I will be making this again and again!! I also used olive oil and subbed rice vinegar because that was what I had on hand. Oh and oops (!) I forgot the mustard. Thanks again Gemma!
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Tweaks
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This is a stellar Vidalia salad dressing recipe. I’ve made this twice, and the first time I could not get the dressing absolutely smooth. No matter how long I blended, there were small bits of onion. My second try I put only half a cup of oil in the blender and the chopped pieces of onion and garlic & blended that until it was a very smooth paste, then added the remaining oil & other ingredients & blended to combine everything. The texture was much better.
RECIPE SUBMITTED BY
Geema
Naples, 87
<p>Life often interupts our comfortable routines in very unexpected ways and in the past three years I've certainly faced some challenges. As a health nut who ate mostly vegetarian I was beyond shocked to discover that I was diabetic. <img title=Yell src=../tiny_mce/plugins/emotions/img/smiley-yell.gif border=0 alt=Yell /> I shouted and rebelled and cried. But the good news is that I can control my glucose levels simply by eating very low carb. What a complete turn around it was to pass up all my high carb vegetarian foods like grains, and veggies and embrace meat! <img title=Surprised src=../tiny_mce/plugins/emotions/img/smiley-surprised.gif border=0 alt=Surprised /> I've adjusted to this limited diet and thanks to Zaar can eat a nice variety of healthful meals.</p>
<p> The next challenge was a freakish fall I took while in New York with my daughter that left me paralyzed and in much pain. I thank God that I am so much better today after more than two years recovery, with total mobility and just some minor pain in my arms and hands. Cooking and communicating here was not really on my priority list. But, I am back in action and ready to cook, take photos, and enjoy this wonderful community of friends.<img title=Laughing src=../tiny_mce/plugins/emotions/img/smiley-laughing.gif border=0 alt=Laughing /></p>
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