My mom and her cousin developed this tangy dressing many years ago. It really perks up salad greens and holds together well once mixed. Everyone wants the recipe once they try it. -Linda Nilsen, Anoka, Minnesota
- 1 cup white vinegar
- 3/4 cup sugar
- 1/4 cup grated onion
- 1-1/2 teaspoons salt
- 1-1/2 teaspoons ground mustard
- 1-1/2 teaspoons paprika
- 1 bottle (12 ounces) chili sauce
- 1 cup canola oil
- In a jar with a tight-fitting lid, combine the vinegar, sugar and onion; set aside. Combine salt, mustard, paprika and 2 tablespoons chili sauce to form a paste. Add remaining chili sauce and mix well.
- Pour into vinegar mixture; add oil and shake well. Store in the refrigerator. Yield: 3-1/2 cups.
Originally published as Favorite French Dressing in Taste of Home December/January 1995, p37
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