When I wrote about how to stretch out the meat in Taco Salad, I mentioned my homemade dressing. I found this recipe in a 1961 cookbook under the title “Janet Spencer’s Oil Dressing.” A quick glance at the ingredients made me react with “ewww! Ketchup in salad dressing?” Then I realized that the only homemade dressings I had were vinaigrettes and a mayo dressing; we needed some variety!
A few minutes later, I dipped a carrot into this seemingly strange concoction. It was good. Who would have thought that a published recipe would taste good, right? 🙂 I tweaked it a bit, and this is our go-to recipe for Catalina meets French dressing. The kiddos have renamed this dressing “Ketchup Dressing.” They like to keep things short, sweet, and obvious.
The ingredients are simple:
oil, vinegar, ketchup, honey, salt, garlic and onion powders, and Worcestershire sauce.
My mom and I have been collecting empty glass bottles that are the perfect size for dressings. My kids think these jars are much more special than regular Mason or Ball jars.
- 1/2 c oil (olive or sunflower)
- 1/4 c apple cider vinegar
- 1/3 c ketchup
- 1 t worcestershire sauce
- 1/2 t garlic powder
- 1/2 t onion powder
- 1/4 c honey
- 1/2 t salt
- Combine all ingredients in a salad dressing mixer or wisk together in a bowl.
- Refrigerate at least one hour before serving.
- I prefer sunflower oil for my dressings, as it does not thicken in the refrigerator. However, for this recipe, olive oil works fine, as the oil to other ingredients ratio is much smaller