When I went to my mom's for Easter, she asked me to make a spinach salad with this dressing. She'd recently gotten the recipe from my aunt Mary Beth. This dressing is my new go-to. Forget the bottled stuff! It's not too sweet, it's not too sour, it's just right.
1/3 cup sugar (or Splenda)
1/2 cup oil (I like canola)
1/4 cup white vinegar
1 tbsp sesame seeds (the original recipe called for 2)
1 tbsp poppy seeds (the original recipe called for 2)
1/4 tsp paprika
1/2 tsp Worcestershire sauce
1 1/2 tsp minced onion
Toss it all into an container with a tight fitting lid, and shake until it's well combined and the sugar is dissolved. Shake again just before serving. I like this dressing over spinach, romaine, or as a last resort, iceberg lettuce.
I make this recipe in jam jars, salsa jars, whatever jar I've most recently emptied.
