Virginia Brand® Vidalia Onion Dressing Copycat Recipe
Sweet Vidalia Onion Dressing and Marinade is one of my favorites. Try it as a dressing, dip or marinade. Enjoy as a dip for fried vegetables, and as a marinade for meat, chicken, fish (grilled salmon, yum!). This sweet, tangy and versatile dressing is excellent on coleslaw, spinach salad, and potato salad. Mixed with mayonnaise or just plain, this is a great spread for sandwiches, roast beef subs, and hamburgers. You may need a breath mint after using this delightful dressing, but it’s worth it.
Although there are a variety of ingredients, this dressing only takes 5 minutes to make. With no preservatives and frugal savings, this will become a favorite in your kitchen. If you cannot get Vidalia onions you can use the sweet onions of your choice. To really bring out the sweetness of your onions try roasting them or use our recipe for making Easy Crockpot Caramelized Onions! If you choose to use dehydrated caramelized onions, 1/2 cup will be sufficient for this recipe. Lots of choices, all good.
Herbs may be purchased or home-dried. See specific links below in the ingredient list. Your dehydrated seasonings give this salad dressing premiere taste and convenience.
Sweet Vidalia Onion Salad Dressing
Servings: 2 cups
1 cup vegetable oil (I use sunflower or peanut oil)
3/4 cup sliced Vidalia onion (1 medium Vidalia onion)
1/2 cup white sugar
1/3 cup distilled white vinegar
3/4 teaspoon ground mustard seed
3/4 teaspoon salt
1/2 teaspoon turmeric powder
1/2 teaspoon smoked paprika
1 teaspoon chopped fresh garlic or 1/4 teaspoon dried granulated garlic or 1/8 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
1 tablespoon poppy seeds
- Put all ingredients, except poppy seeds into blender and blend on high for 30 seconds. An immersion blender works well for this too.
- Add poppy seeds and pulse for 2 seconds.
- Pour into containers and refrigerate at least two hours. For best flavor, refrigerate overnight.
- Store, refrigerated, for up to 2 weeks. Shake well before serving.
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