French Dressing is a simple recipe that calls for just a few ingredients, all of which are common in our pantry. I admit that growing up, French dressing that came out of the bottle was my favorite dressing on salads. It was sweet and it made eating Iceberg lettuce more interesting.
These days, with my intention of avoiding high-fructose-corn-syrup from all products, I find myself making more and more from scratch. I don’t really mind at all. It doesn’t take anymore of my time to make it fresh from home than it does to get in my car, drive to the store, find it in the store, stand in the check out line, drive back home, unload the groceries (because I can’t stand to waste gas for one item), refocus on my tasks ahead, and finally open up the bottle that’s loaded with water, high-fructose-corn-syrup, preservatives, unknown additives, spices, and red dye. Mmm, mmm!
*avoiding the soap-box up ahead*
Anyhoo! I liked this old, old recipe for French Dressing enough to share it on Simple Daily Recipes. It makes enough for a couple weeks worth of salads and can be used as a marinade with shellfish and poultry. It is the simplest type of dressing. Since the oil and vinegar separate on standing (as seen happening in the photo above), French dressing should be beaten just before it’s used. Be sure to use the freshest spices for this recipe, it will make all the difference in it’s taste.
HERE’S ALL IT TAKES
- 1/3 cup vinegar or fresh lemon juice
- 1 cup salad or olive oil
- 1/4 teaspoon fresh ground pepper
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon sugar (optional)
- cayenne, a few grains
Combine all the ingredients; shake or beat until thoroughly combined; chill. Shake again each time before using. Makes 1 1/3 cups.
Another good dressing is Mustard French Dressing
You just need to the recipe above, 3 tablespoons prepared mustard and 3 teaspoons Worcestershire sauce. It’s delicious on mixed green salads.