Ruby French Dressing

Ruby French Dressing

WYNDEN SKIE

"A classic French dressing recipe."
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Ingredients

3 h 10 m servings 104 cals
Serving size has been adjusted!
Original recipe yields 24 servings

Nutrition

  • Calories:
  • 104 kcal
  • 5%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 6.1g
  • 2%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 171 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  1. Place olive oil, ketchup, sugar, vinegar, onion, lemon juice, mustard, paprika, salt, and black pepper in a jar with a tight-fitting lid; cover and shake until well blended. Refrigerate for at least 3 hours. Shake again before serving.

Reviews

Read all reviews 25
  1. 27 Ratings

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Most helpful positive review

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 st...

Most helpful critical review

In my opinion, and likely for anybody else whose experience with salad dressings derives primarily from Kraft dressings, this is more of a Catalina than a French. It's not a bad dressing at all.

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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 st...

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.......

Very good French dressing! Not too tart, not too sweet. Still missing something though, can't quite put my finger on it. Overall a very good recipe though!

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 wo...

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...

quick and easy!! It is THEEEEEE BEST French dressing I have ever tasted!!! I cut the recipe in half ( there are just the two of us these days ) and I used my ninja blender to mix it all up. S...

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 i...

So simple, so fresh, so SO yummy! Thank you for sharing WYNDEN SKIE!

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.

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