Mary Ostyn
January 25, 2011

 I love making my own salad dressing.  If you've never tried it, these two recipes from Family Feasts for $75 a Week are a great place to start.  Both come together in 5 minutes flat and cost less than half of what you'd pay in the store for ready-made.  I've found that pint-sized canning jars work great for dressing mixing and storage.  You can also rinse out plastic dressing bottles from the store and use a funnel to refill them with your own mix.  The ranch dressing will last in the fridge two weeks. The French dressing, refrigerated, is good for at least two months. My family likes these dressings better than anything similar at the store.

 

Easy French Dressing

Makes 1-3/4 cups

Preparation Time: 5 minutes

  • 1/2 cup ketchup
  • 1/2 cup vegetable oil
  • 1/2 cup brown sugar, packed
  • 1/3 cup vinegar
  • 1 tablespoon dried minced onion
  • 1 teaspoon sweet paprika

Directions

Combine all ingredients in a pint-sized container with a tight-fitting lid.  Shake well.  Chill at least one hour before serving.  Store, tightly covered, in a refrigerator up to two months.

 

Ranch Dressing

Makes 1 cup

Prep Time: 5 minutes

  • 1/4 cup mayonaise
  • 1/3 cup light sour cream
  • 1/4 cup milk (or a little more for thinnner dressing)
  • 1 tablespoon white vinegar
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon vegetable oil
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon dried dillweed

Directions:

In a small bowl whisk together all ingredients.  If you like your dressing a little thinner, add milk until it reaches the desired consistency. Pour into a pint-sized container with a tight-fitting lid. Chill at least one hour to meld flavors before serving.  Store, tightly covered, in a refrigerator up to two weeks.

 

 

 

 

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