Cardinal Salad Dressing
- Ready In:
- 10mins
- Ingredients:
- 10
- Yields:
-
2 1/2 cups
- Serves:
- 16-20
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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Reviews
-
This stuff is GREAT!!!! Made it up about 8 hours before supper and served it on a very traditional tossed salad and we both really enjoyed it! My husband is a real fan of Ranch dressing but he agreed that this is a great change from ranch. Thanks for posting this--we'll be having this frequently--for a change!
RECIPE SUBMITTED BY
My husband of 43 years and I are caretakers of a beautiful ranch on the Columbia River. Here we are in our elder years and we're already in heaven.
We have a daughter, in MI; a son in OR & another son here in NE WA. We are the proud grandparents of 4 grandsons and 3 great-granddaughters.
My passions are cooking, baking, reading & taking long walks in the snow.
My grandmother, who taught me to bake bread used to say, "Quilting is a social, physical activity but baking bread is a solitary, meditative experience."