Wednesday, August 26, 2015

Western Salad Dressing

Western Dressing is my son's favorite salad dressing. He just started really eating salads last year and he's been very adamant about not trying any other dressings. We'll get there some day, but for now, I'd rather him have this dressing while he's still getting used to eating salads in general. And since I only make my own salad dressings for myself (ranging from vinaigrettes to creamy to everything in between), I decided I'd try my hand at a homemade Western since I've never done that one before.

I'm trying to limit store-bought items for things like salad dressings and such because of all the added things like extra sugars, way too much sodium, and the stuff you can't even pronounce. Now, Western isn't really low on sugar, but my version does use all 'clean' ingredients. I've seen versions with ketchup, but I figured that I was going the extra mile to make the dressing so I might as well go a step further and make the 'ketchup' base from scratch, too.

This dressing turned out great and lasted a really long time in the fridge. It did thicken a bit as it chilled, but you can either take it out a little bit ahead of time to warm up and thin out or you can mix in a tiny bit of water. By tiny bit, I mean maybe a 1/4 tsp or so. Mix it up and add a little more at a time until you get the desired consistency.

Western Salad Dressing


1/2 c white sugar
1/2 c canola oil
1/4 c apple cider vinegar
3 tbsp white vinegar
1/2 tsp Worcestershire sauce
1/3 c tomato paste
1 sm garlic clove
1 tsp minced dried onion
1/4 tsp ground mustard
1/2 tsp paprika
1/2 tsp kosher salt


Blend all together with blender or immersion blender. Chill until ready to use. Keep refrigerated for up to three weeks.

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