In a 1- to 1 1/2-quart non-reactive saucepan, mix sugar and cornstarch. Stir in vinegar. Stir over high heat until mixture boils and thickens, about 2 minutes. Pour into a blender and add onion, garlic, ketchup, Worcestershire, and cayenne; blend on high until smooth. With blender still running, gradually pour in oil. Stir in celery seed. Add salt to taste. Let cool. Serve over fresh salad greens.
If making ahead, cool, cover and chill in refrigerator for up to 1 week.
Makes about 1 3/4 cups.
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|Serving Size: 1 Serving (34g)|
|Recipe Makes: 12|
|Calories from Fat: 28 (27%)|
|Amt Per Serving||% DV|
|Total Fat 3.1g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 65.9mg||2 %|
|Potassium 44.1mg||1 %|
|Total Carbohydrate 18.9g||6 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 18.8g|
|Protein 0.2g||0 %|
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Calories per serving: 102
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