Recipe by WYNDEN SKIE
"A classic French dressing recipe."
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finely chopped onion
ground black pepper
I used Splenda instead of sugar and cut back a little on the olive oil. I wanted a smooth dressing (no onion bits), so I put all ingredients except the oil into the blender, pulsed, and then streamed in the oil at the end with the blender running. The end result was a dressing with perfect consistency. You do need to let the flavors meld on this, so be sure to allow for some time in the fridge. When I tasted this out of the blender, the olive oil was dominating, but after a couple hours in the fridge, it all came together. This is a "tangy" french dressing with a lot of flavor and takes just minutes to make. Thumbs up on this one.
TO MAKE IT HEALTHIER, I USED APPLE CIDER VINEGAR AND FRUCTOSE IN PLACE OF DISTILLED VINEGAR. ALSO USED CAYENNE PEPPER IN PLACE OF BLACK PEPPER. OTHERWISE, IT WAS FABULOUS. AUTUMN SINCLAIRE....(AUTHOR OF MORE THAN JUST A PRETTY FACE COOKBOOK)
This is the French dressing I have been looking for! I can't tell you how many different recipes I've tried lately. Some were WAY too tart, while others were WAY too sweet. This dressing is a little on the sweeter side, which is what I like, but not too sweet. While this dressing is delicious as is, I chose to add a teaspoon of Worcestershire sauce... perfection!
This is some great dressing and is the basic recipe I'll use from now on to make French dressing. Being a big fan of vinegar (I like to sip different types of vinegars from a shot glass while working on line) I cut back a bit on the oil, I use canola because I don't like the taste of olive oil. I increased the vinegar to substitute the amount of oil I cut back on. Also I halved the recipe because I like to make all my dressings and like them to be as fresh as possible.
Easy to make and very yummy! I made 1/2 batch for my friend (I didn't want to waste a bottle of the store-bought stuff) but I also enjoyed it. Why buy bottled when you can make your own and do it better1 Thanks for the recipe!
Delicious, right out of the blender. I used Splenda instead of sugar, however I cut the amount listed in the recipe in half. The color is more pale than Ruby Red, as shown in the photo. Used regular mustard and a dash of worchestershire sauce to give it some zing. Better than any homemade French dressing recipe I've tried. My local cafe makes their own, however, this is superior to theirs. Love the consistency of the dressing,which adheres to the lettuce beautifully.
I loved it. I never knew that scratch dressing is the best. I however, reduced the olive oil and substituted Dijon mustard for dry mustard as this what I had on hand.
I substituted Splenda for the sugar but otherwise followed the directions. I've made it twice and love it.
* Percent Daily Values are based on a 2,000 calorie diet.
Ruby French Dressing
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 82
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