Mix well or shake until sugar and salt are dissolved. Can be refrigerated. You can use olive oil, but it will solidify in the refrigerator.
By anne from Sewell, NJ
You can use this basic oil and vinegar mix to make a variety of different salad dressings.
In a small bowl, whisk all ingredients until blended. Cover and chill for at least 1 hour. May be stored in the refrigerator for up to 2 weeks.
Combine sugar, salt, dry mustard, poppy seeds, celery seeds, grated onion and vinegar. Gradually add peanut oil, beating constantly.
You will surely scratch salad dressing from your shopping list and never buy salad dressing again after reading this tip. Clean an old salad dressing bottle and fill it 3/4 from the top full with your favorite oil (e.g.
Combine ingredients. Let stand for one hour. Good on cabbage, macaroni, potato salad and cucumbers.
Melt butter and stir in flour; cook until smooth. Then add vinegar, water sugar and egg which have been beaten until foamy. Cook until thickened, stirring to keep it smooth.
I didn't have blue cheese or ranch dressing so I took a couple of spoonfuls of mayo, Greek yogurt, buttermilk, flavorings and spices. I had a dresssing for the coleslaw in a jiffy.
If you're a garlic lover like me, you'll enjoy this dressing on your salad!
I always get compliments on this dressing which I use on salads, everyone just loves it. I've also used it on cooked beets for a side dish and it was also great on freshly cooked green beans with a sprinkle of almonds.
This is good on lettuce salads as well as a dressing for other raw veggies.
All you need to make French dressing, put ketchup in the mayo or salad dressing and mix for the taste you like. Or use mayo or salad dressing, add mustard, and ketchup for Thousand Island dressing. For this one, you can put sweet pickle relish or any other herb or onions or hard boiled eggs, if you like.
This salad dressing is made with oil, vinegar, and tahini, and is a huge staple in our household. Easy to make and lasts a long time.