From Sue Riedl in the Globe and Mail. French dressing may r3mind you of diners and cafeterias but this homemade version is versatile and delicious with its sweet, tangy notes and a hint of zippy spice. The fresh chopped onion adds great texture and depth of flavour. This dressing is based on my mom's version, which is a hit any time shemakes it. You can serve with a plain green salad, a spinach salad with almonds and strawberries or even use as a side for a grilled platter - it's especially nice for serving with pork tenderloin, chicken or grilled eggplant.
In a small bowl, whisk together vegetable oil, ketchup, wine vinegar, Worcestershire, sugar, dijon, paprika, salt and pepper.
Once combined, add onion. If possible, allow to sit for 30 minutes to let the onion flavour meld in. If making in advance, just store in the fridge. Makes 11/2 cups.
If you prefer a thinner dressing, use 3/4 cup vegetable oil instead of 1/2 cup. But the 1/2 cup is best if using as a dipping sauce (you can always add the extra 1/4 cup at the end if unsure.
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|Serving Size: 1 Serving (44g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 124 (91%)|
|Amt Per Serving||% DV|
|Total Fat 13.8g||18 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 8.7g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 0mg||0 %|
|Sodium 2447mg||84 %|
|Potassium 73.2mg||2 %|
|Total Carbohydrate 3.9g||1 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 3.5g|
|Protein 0.4g||1 %|
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Calories per serving: 137
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