Grandma's Salad Dressing Recipe

WOW! With a few modifications, this recipe became the best I have ever tried! It was so fresh and deliciously creamy! Instead of a whole cup of sugar, I used only 1/2 cup, and I opted for olive oil over vegetable oil. I combined all the ingredients (except for the olive oil) in a food processor on high speed until well mixed. Then, I reduced the speed to low and gradually poured in the olive oil in a steady stream until the dressing became thick and well blended. All I can say is WOW - my entire family couldn't stop praising this salad dressing. It's definitely worth a shot!

I tweaked the recipe by using half of a large onion, reducing the sugar amount, and including one clove of garlic and a tablespoon of molasses. This adjustment subdued the onion flavor and maintained a rich color. Following Gordon's suggestion, I blended all the ingredients except for the oil, which I incorporated gradually at the end. The result was very enjoyable.

My grandmother has been making this dish for years, but instead of using ketchup as the base, she prefers to use a can of tomato soup. She blends it all together, ensuring that the small onion and garlic are thoroughly pulverized. Personally, I like to add a dash of prepared horseradish to give it an extra kick. It's a versatile recipe that allows you to experiment and tailor it to your own taste preferences!

My family adores this recipe! It's convenient to substitute dried onion flakes if you don't have a fresh onion available. A++++!

I really enjoy the delightful tangy flavor of this dressing. Since we don't consume much sugar at home, I opted to cut the sugar in the recipe by half. To enhance the taste, I included a pinch of xanthan gum, pepper, and garlic powder, as my ketchup seemed a bit bland. Instead of chopping, I minced the onion and chose to use Walla Walla sweet onion for added depth of flavor.

I totally agree that using 1 cup of sugar is excessive for my taste. I opted for 1/4 cup of sugar and discovered that it perfectly balanced the other flavors. This dressing is both simple to make and incredibly tasty.

This recipe turned out delicious! I swapped out the vegetable oil for garlic-infused olive oil and reduced the sugar to 1/2 cup. I improvised with steak sauce instead of Worcestershire sauce, and it still tasted fantastic!

I prepared this dressing for the salad bar at my Christmas Day dinner. Along with ranch dressing and a blueberry pomegranate vinaigrette, this dressing stole the show, as the other two remained untouched. I made it two days ahead and used my mini food processor to finely chop the onions. It's definitely a recipe worth keeping!

Fantastic recipe! I have a similar one, but I prefer using icing sugar for better adhesion to the salad, or liquid sugar for quick dissolution. I also opt for high-quality Greek olive oil and balsamic vinegar, giving everything a thorough shake in a dedicated salad dressing shaker. The sweetness adds a wonderful touch to the salad, making it a hit with everyone. For extra flavor, consider adding basil or oregano, or even both into the mix.

I blended it in a food processor and used extra virgin olive oil instead of vegetable oil. I also incorporated 2 tablespoons of pureed horseradish into the mixture. It was a hit with everyone, and now they're asking for the recipe.

I only used half an onion in this recipe and it turned out fantastic. I brought it for a church dinner salad and received rave reviews from everyone. This recipe is definitely a keeper!

This recipe feels like it's ingrained in my Grandma's very being. I remember her preparing this dish for me when I was a child, and now, at 75, I still cherish it. My one tip pertains to the sugar content. After perusing multiple reviews, I have a straightforward solution based on how I personally prepare it. Combine all the ingredients in a jar or bowl, excluding the sugar. As you mix, gradually incorporate the sugar one tablespoon at a time, beginning with 2 tablespoons. Remember, it's simpler to add more sweetness than to reduce it. Grandmas always know best.

I experimented with this product but found that my collection of salad dressing recipes far surpasses it in taste. It just didn't meet my expectations!

I recommend substituting vegetable oil with olive oil and reducing the sugar to 1/2 cup. I also included a clove of garlic. The dish turned out delicious! 😊

This dressing is Russian-style, but if you mix in mayo, it transforms into 1000 Island dressing. I think the secret ingredient might be a tablespoon of sugar, just like how Great Grandma used to make it. It tastes fantastic on corned beef and rye, but I wouldn't recommend it for salads as it's never been my preference.

Rewritten review: Unfortunately, this recipe did not meet my expectations. I had to make significant changes to it, to the extent that it no longer resembled the original. I reduced the sugar to half a cup, incorporated creamed horseradish, extra salt and pepper, as well as a splash of lemon juice. These adjustments made it more palatable, but I ultimately decided to remove it from my favorites list.

I dislike using sugar or ketchup in salad dressings. It's not appetizing at all!

I adore my grandma, but not all grandmas used to cook healthily back in the day. It's hard to criticize, but the issue lies in the excessive use of oil and sugar. To modernize these recipes, consider switching to avocado or olive oil and opting for low-sugar ketchup. As for the sugar, you could experiment with healthier sugar substitutes if you crave some sweetness.

Great dressing! It stays fresh in the refrigerator. I swapped shallots in for the onions, and it turned out fantastic.