My family loves this dressing and the salad that goes with it. I substitute Splenda for the sugar to make it lighter and use onion powder instead of real onions, just because I don't usually have them on hand. It's still great! The dressing keeps for a couple days in the fridge, but no good after that.
Yield: Makes about 1 cup
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Chill: 30 Minutes
- 1/2 cup vegetable oil
- 1/3 cup sugar
- 1 green onion, chopped
- 3 tablespoons cider vinegar
- 2 tablespoons prepared mustard
- 1/2 teaspoon celery seeds
- 1. Process all ingredients in a blender or food processor until smooth, stopping to scrape down sides. Cover and chill 30 minutes.
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