- 1 cup sugar
- 1 cup ketchup
- 3/4 cup white vinegar
- 3/4 cup vegetable oil
- 1/2 small onion, cut into wedges
- 1/2 teaspoon salt
- 1/2 teaspoon garlic salt
- 1/4 teaspoon pepper
- Torn salad greens
- In a blender, combine the first eight ingredients; cover and process until the sugar is dissolved. Serve over salad greens. Store in the refrigerator. Yield: 3 cups.
Originally published as Pantry Salad Dressing in Taste of Home April/May 2002, p9
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