Saturday, September 5, 2015

Homemade Western Salad Dressing



Late summer here in central Illinois, still hot, really hot. Time for fresh greens, tomatoes and vegetables from the garden. There are so many things people should not eat in foods they buy on the store shelves.

Like salad dressings.

Did you know you should not consume soy bean oil?

It really isn't good for you, but it is in most of your processed foods. Even when the label reads vegetable oil, the vegetable oil is; soybean oil.
I used Extra Virgin Olive Oil in the Western Dressing I made, the label read canola and sunflower oil, it wasn't pure olive oil. Note: read the label.
Still better for you than soy bean oil.
The best oil to use would be coconut but it firms up when stored in a cool place.

I worked this recipe up for Western Dressing and thought I would share.

 
 
Western Dressing
 
Ingredients;
 
1 cup brown sugar (you can use granulated, same amount)
 
1/2 cup apple cider vinegar
 
1/2 cup water
 
2/3 cup ketchup (catsup)
 
1/4 tsp paprika
 
1/2 tsp salt
 
1/2 tsp dry ground mustard
 
1/2 tsp celery seed
 
1/2 tsp chili powder
 
1 Tbls onion flakes, dehydrated
 
Directions:
 
In a blender, add oil, ketchup, vinegar, sugar and all spices, blend, adding water to thin mixture, only add as much water as needed to make the constancy you want for dressing your salad.
 
Store in a quart jar in the fridge. Should keep a long time as long as you keep it cold.
 
Note: I'm going to try a food processor next time, due to the fact my blender is 40 plus years old.
         Could be time to find another good blender.
 
 
til next time
 
Connie
 
 
 
 
 
 
 
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