- 1 small onion, chopped
- 2/3 cup vegetable oil
- 1/2 cup sugar
- 1/3 cup vinegar
- 2 tablespoons ketchup
- 1-1/2 teaspoon Worcestershire sauce
- 1-1/2 teaspoons salt
- 1 teaspoon prepared mustard
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon celery seed
- In a blender or food processor, process all ingredients until smooth and thickened. Cover and refrigerate for at least 1 hour. Shake well before serving. Yield: about 1-1/2 cups.
Originally published as Zesty French Dressing in Taste of Home April/May 1997, p53
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Reviewed Feb. 23, 2014
"Great recipe. I do however cut the salt down to 1/2 teaspoon to reduce the sodium and it still tastes good. Easily doubled, keeps very well in frig. Thanks for sharing."