All-American French Dressing
From Cook's Country
Equal parts ketchup and vegetable oil, spiked with white vinegar, formed the base of our All-American French Dressing. We added grated onion to the vinaigrette for a sharp bite without the crunchy bits of onion that would mar its otherwise smooth texture. The unusual touch of Tabasco sauce balanced the sweetness with a little heat.
Makes 1 cup
Odds are that you have everything you need in the pantry to make this quick and easy salad dressing. Use the large holes of a box grater to grate the onion, and remember that a little bit of grated onion goes a long way. This dressing is traditionally served with iceberg or other mild lettuces such as green leaf, red leaf, romaine, Boston, or Bibb. We think its sweet-and-sour punch also works well with bitter greens, such as Belgian endive, radicchio, and watercress.
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