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!
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.
So simple, so fresh, so SO yummy! Thank you for sharing WYNDEN SKIE!
I make a batch of this every couple of weeks. My family loves it. We eat walking taco salad every other Wednesday and use this dressing. I dump all the ingredients into the Vitamix and mix on high for about 20 or 30 seconds. I use raw apple cider vinegar, dehydrated onion, and real mustard only because I didn't have the other ingredients called for at the time. Oh and I didn't add the paprika or lemon juice simply because I've been out of it these. Thanks for such a great recipe!
* 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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