Mom's Homemade Salad Dressing

This sweet and tangy homemade salad dressing has been a cherished recipe in my family for generations. The perfect balance of flavors transforms any simple salad into something special, and the nostalgic taste instantly transports me back to childhood dinners around my mother's table.

I first made this dressing when I moved into my first apartment and called my mom in a panic about what to serve for a dinner party. Twenty years later, my friends still request that I bring "my famous dressing" to potlucks, never guessing how incredibly simple it is to make.

Ingredients

• Salad oil: Creates the smooth base for the dressing, use a neutral option like vegetable or canola oil for best results
• Granulated sugar: Provides the signature sweetness that balances the acidity perfectly
• Vinegar: Adds the essential tanginess, white distilled works well but apple cider vinegar adds extra dimension
• Ketchup: Might seem unusual, but it provides color, body, and a complex tomato flavor that brings everything together
• Dried minced onion: Offers convenience and infuses the dressing with flavor as it sits
• Salt: Enhances all the other flavors, just a pinch makes everything pop

Step-by-Step Instructions

Gather Your Ingredients:

Measure all ingredients precisely and have them ready to combine. The beauty of this recipe is its perfect balance, so accuracy matters for consistent results.

Choose Your Mixing Method:

Decide whether to use the shake method (jar with tight-fitting lid) or the whisk method (bowl and whisk). The shake method is quicker and creates fewer dishes, while whisking gives you more control over emulsification.

Combine Everything:

Add oil, sugar, vinegar, ketchup, dried onion, and salt to your chosen container. If using a jar, secure the lid tightly, ensuring it won't leak. If using a bowl, have your whisk ready.

Mix Thoroughly:

If using the jar method, shake vigorously for about 30-45 seconds until all ingredients are fully incorporated and the sugar is dissolved. If whisking, whisk continuously for about 1 minute until the mixture becomes uniform in color and slightly thickened.

Transfer and Store:

Pour your finished dressing into a serving container, bottle, or pitcher with a good pour spout. A funnel helps prevent messy drips if transferring to a narrow-necked bottle.

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The dried minced onion is truly the secret ingredient in this recipe. While it might seem tempting to substitute fresh onion, the dried version actually infuses the dressing with flavor over time without overpowering the other ingredients. I remember watching my mom measure these ingredients without any measuring cups, just eyeballing everything perfectly after years of practice.

Making It Your Own

This versatile dressing serves as an excellent base for customization. Try adding a teaspoon of dijon mustard for complexity, a minced garlic clove for extra punch, or some Italian seasoning for an herbal note. My sister adds a tablespoon of honey instead of some of the sugar, giving it a deeper sweetness that works wonderfully with bitter greens.

Storage Notes

The dressing will keep beautifully in the refrigerator for up to three weeks in an airtight container. The oil may solidify slightly when cold, so simply remove from the refrigerator about 15 minutes before serving, or run the bottle under warm water for a minute. Shake well before each use to recombine ingredients that may have separated.

Perfect Pairings

Mom's salad dressing shines particularly well on sturdy greens like romaine or iceberg lettuce. Its sweet profile also makes it an excellent counterpoint to bitter greens like arugula or radicchio. Beyond salads, try it as a dipping sauce for raw vegetables, drizzled over sliced tomatoes, or as a sandwich spread. It even works as a simple marinade for chicken breast.

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This homemade dressing will become a timeless staple in your kitchen, just like it is in mine.

Frequently Asked Questions

→ How long does this homemade dressing last in the refrigerator?

When stored in an airtight container in the refrigerator, this dressing typically lasts 1-2 weeks. The vinegar acts as a natural preservative, but for best flavor and quality, use within 10 days.

→ Can I substitute the salad oil with another type of oil?

Yes, you can substitute the salad oil with other neutral oils like canola, vegetable, or light olive oil. Avoid strongly flavored oils like extra virgin olive oil or sesame oil as they may overpower the dressing's signature taste.

→ What types of salads pair well with this dressing?

This sweet-tangy dressing pairs exceptionally well with simple green salads, coleslaw, pasta salads, and fruit-based salads. It's particularly delicious with salads containing apples, berries, or mandarin oranges, as the sweetness complements the fruit while the tanginess adds balance.

→ Can I reduce the sugar in this dressing?

Yes, you can gradually reduce the sugar to suit your taste preferences. Start by reducing it by 1/4 cup and adjust accordingly. Some people substitute part of the sugar with honey or maple syrup for a different flavor profile while maintaining sweetness.

→ Is there a substitute for the dried minced onion?

Fresh minced onion can be substituted at a ratio of 1 tablespoon fresh for 1 teaspoon dried. Alternatively, you could use 1-2 tablespoons of finely minced shallots or 1/2 teaspoon of onion powder. Each will provide a slightly different flavor profile.

→ Do I need to refrigerate this dressing?

Yes, this dressing should be refrigerated after mixing. Because it contains ketchup, it's best stored in the refrigerator to maintain freshness and prevent spoilage. Always give it a good shake before using, as the ingredients may separate while chilling.