Sweet Tangy Oil Dressing

This sweet and tangy dressing recipe has been a cornerstone in my family for generations, bringing simple but unforgettable flavor to even the most basic salad greens. The perfect balance of sweet and sour elements creates a nostalgic homemade taste that bottled dressings simply cannot match.

I first made this dressing when I moved into my first apartment and called my mom in a panic about how to make a decent salad. Twenty years later, it's still the only dressing my children will eat, and friends always ask for the recipe after tasting it at gatherings.

Ingredients

• Grapeseed or vegetable oil: Forms the smooth base while keeping the flavor neutral
• Granulated sugar: Provides the signature sweetness that balances the acidity
• White vinegar: Delivers bright tanginess essential for a good dressing
• Ketchup: Contributes both flavor and beautiful color while helping emulsify the mixture
• Dried minced onion: Adds depth and texture without overwhelming sharpness
• Salt: Enhances all other flavors, use kosher salt for best results

How To Make Mom's Salad Dressing

Gather Ingredients:

Start with all ingredients at room temperature for better mixing. Measure everything precisely the first time until you learn your preferred balance of sweet to tangy.

Combine Everything:

Add all ingredients to a jar with a tight fitting lid. Make sure the jar is at least twice the volume of ingredients to allow proper mixing space. A mason jar works perfectly for this purpose.

Shake Vigorously:

Secure the lid tightly and shake for about 30 seconds until the sugar begins dissolving. The mixture will start cloudy and gradually become more uniform as the ingredients emulsify.

Test For Sweetness:

Dip a clean spoon into the mixture and taste. This is your opportunity to adjust the sugar or vinegar to match your preference. Remember that flavors will mellow slightly after refrigeration.

Store Properly:

Transfer to a clean bottle or jar with a good seal. Glass containers work best as they won't absorb flavors and allow you to see when shaking is needed before use.

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The ketchup in this recipe is truly the secret weapon. My grandmother originally used it as a practical substitution during times when fresh tomatoes weren't available, but it adds a complexity that fresh ingredients alone cannot achieve. Every time I make this dressing, I think of her practical wisdom in the kitchen.

Making It Your Own

This dressing serves as a wonderful base recipe that welcomes personalization. My sister adds a tablespoon of Dijon mustard for extra zip, while my brother prefers to increase the vinegar for a tangier profile. Some family members add a clove of crushed garlic or a dash of Worcestershire sauce. The beauty lies in how it evolves while maintaining its nostalgic foundation.

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Storage Tips

This dressing naturally separates when stored, which is perfectly normal. Simply shake well before each use to recombine the ingredients. Store in the refrigerator for up to three weeks in an airtight container. The flavors actually improve after 24 hours as everything melds together, making this an ideal make ahead recipe for entertaining or weekly meal prep.

Perfect Pairings

While this dressing shines on simple green salads, its versatility extends much further. Try it drizzled over sliced tomatoes and cucumbers in summer, as a marinade for grilled chicken, or tossed with cold pasta and vegetables for a quick pasta salad. My family particularly loves it over a simple salad of iceberg lettuce, sliced radishes, and croutons for Sunday dinners the perfect complement to almost any main dish.

Cultural Context

This style of sweet dressing gained popularity in American households during the 1950s and 60s when convenience cooking emerged. Similar recipes appear in community cookbooks across the Midwest and South, often labeled as "house dressing" or "special sauce." What makes family recipes like this special is how they transcend trends and remain beloved across multiple generations.

Frequently Asked Questions

→ What type of oil works best for this dressing?

Grapeseed or vegetable oil is recommended for its neutral flavor, but olive oil can be substituted if preferred.

→ Can I use a sugar substitute?

Yes, alternatives like honey, maple syrup, or a zero-calorie sweetener can be used to adjust sweetness to your liking.

→ How should I store the dressing?

Store it in an airtight container in the refrigerator. Shake or stir well before each use as the dressing may naturally separate.

→ Can I make this dressing ahead of time?

Absolutely! The dressing keeps well for up to a week when properly refrigerated in a sealed container.

→ What dishes pair well with this dressing?

This dressing shines on fresh green salads but also pairs wonderfully with roasted vegetables or as a marinade for proteins.