Summer is my very favorite time of the year. I love that my boys get to be home all day. I love not having to pack lunches or do homework. I love being outside. And I LOVE eating fresh fruits and veggies. Today I decided to make a salad with some pickings from my garden. I could eat a green salad everyday and be happy.
Although I must admit that I am a little picky about my salad dressings. Making salad dressing at home is simple, less expensive, better for you and tastier than buying it. Simple French Dressing is a recipe that my mom got from a friend a long time ago. I have been making it ever since and still love it.
Measure oil, ketchup and vinegar.
Pour into a blender and add salt, pepper, garlic salt and dry mustard. Blend just until combined.
Gradually add sugar and blend on low speed until combined.
Pour into a container and serve with a green salad.
Simple French Dressing has a perfect balance between the sweet and tangy. It makes any green salad pop with flavor.
- ½ cup ketchup
- ½ cup white vinegar
- 1 cup oil
- ½ tsp. salt
- ½ tsp. pepper
- ½ tsp. dry mustard
- ½ tsp. garlic salt
- 1 scant cup sugar
- Add all ingredients except sugar to a blender and blend until combined.
- Gradually add sugar, and continue to blend.
- Store leftovers in refrigerator.
Marta says
March 23, 2014 at 6:54 pmThank you for sharing. I was wondering if you knew how long this dressing would last.
Amy Engberson says
March 24, 2014 at 8:33 amI’m not exactly sure how long it lasts. We eat it pretty quickly. I’m guessing I have kept it for up to three weeks. You will be surprised how fast it goes!
Debbie says
April 2, 2014 at 6:15 amI was wondering about the carb count
Amy Engberson says
April 4, 2014 at 7:04 amGood question! I don’t ever count carbs, etc. However if you click this link it should take you to all of the nutrition information you want to know! http://www.myrecipemagic.com/recipe/recipedetail/simple-french-dressing. It says the carbs per serving is 11.6. I don’t even know if that is high or low!!
Max says
February 10, 2016 at 11:42 pm11.6 carbs per serving is high. Try substituting Splenda for the sugar.
Amy Engberson says
March 10, 2016 at 8:57 amThis recipe can definitely be altered to your dietary needs. Sometimes I substitute a little honey. I even cut the amount of sugar down and it’s still really good!
Sue says
May 21, 2017 at 6:13 pmThank you so much for sharing all of these recipes. I love making my own dressings and all,of these younhave postedmlooks fantastic. Thank you!
Amy Engberson says
May 26, 2017 at 10:11 pmYay! I’m glad you are enjoying the recipes! Homemade salad dressings are so much better than store bought and so much easier to make than people think! Enjoy!
Sue says
May 27, 2017 at 8:46 amI’m going to be making a couple of the recipes this weekend and next week. I have made my own, but you posted so many different ones I can’t wait to try them.
My iPad seems to have a mind of it’s own. I proof read my last post and it was fine, but reading it once it was posted looked like I typed it when I first woke-up in the morning. YIKES!
Thanks again for sharing.
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Amy Engberson says
July 26, 2014 at 7:39 amThanks for stopping by. I hired someone to set most of the widgets up on my blog. Sorry I’m not any help in that way!
Amanda says
August 15, 2014 at 7:26 amI was wondering what kind of oil you use. EVOO? vegetable ? Canola?
Amy Engberson says
August 18, 2014 at 8:37 amI used canola oil! It would be fun to experiment with other kinds too! Let me know if you try something different!
Charlene says
March 5, 2015 at 4:06 pmI was wondering if you have ever made it without sugar. Both me and my husband are diabetics and have to watch our sugar. He doesn’t like the artificial sweeteners.
Amy Engberson says
March 10, 2015 at 10:51 amCharlene, I haven’t ever made this without sugar. I wonder if you could make it with honey and maybe make it a little less sweet. Good luck!
janet says
May 19, 2015 at 3:37 pmI am a diabetic and have enjoyed this dressing for at least 8 months,the only change I have made, I replaced the sugar with a1/4 cup of splenda. Thank you for recipe.
Amy Engberson says
June 12, 2015 at 7:07 amWhat a healthy idea. In fact, I’ve started making this dressing with a little less sugar and it still tastes wonderful!
Brenda says
July 9, 2017 at 11:28 amThis salad dresssing is awesome, we loved it! It has great flavor and I love that I have all the ingredients on hand. Thank you for sharing such a wonderful recipe.
Amy Engberson says
July 11, 2017 at 8:06 pmYay! I’m so glad you loved it! It’s one of our favorites too! There’s nothing quite like homemade salad dressing! Thanks for stopping by!
Kim says
August 13, 2017 at 11:14 amI know this is an older post but I just came across it on my search for a homemade French dressing. The ones in the store never seem to taste just right to me and French is my favorite dressing. I never comment on recipes but just had to tell you.. This is amazing!! Without a doubt will never buy bottled French again. Thank you!
P.s. I only used 1/2 cup of sugar and it is absolutely perfect for my taste.
Amy Engberson says
August 15, 2017 at 4:33 pmYay! I’m so glad you found my French Dressing recipe and you love it! Several people have made this dressing with a reduced amount of sugar and love it just as much! I agree..store bought salad dressing is overrated!
Dawn says
July 7, 2018 at 10:49 amGreat dressing. I actually use fresh onion and garlic in my Ninja and add the other ingredients along with 1 egg white, no yolk. It lasts for weeks in the fridge. I just need to whip it before serving.
Amy Engberson says
July 9, 2018 at 9:51 amI love the idea of using fresh garlic and onion! I bet it’s fantastic! Thanks for sharing!
Lise Roy says
March 27, 2019 at 1:22 pmQu’est ce qu’une scant cup of sugar en français?
Amy Engberson says
April 11, 2019 at 10:51 amOne scant cup of sugar is a little bit less than a cup. Hope that helps.
Kevin says
June 12, 2019 at 6:04 amJust made this dressing, halved all of the ingredients so not too much leftover, used olive oil but left out the garlic salt. When adding the sugar I put it in one teaspoon at a time and used about six teaspoons in total which made it about right for us. Very tasty with lots of flavour and a good colour so will definitely make again.
Amy Engberson says
June 24, 2019 at 6:57 amHi Kevin! I LOVE that you’ve made this recipe without as much sugar! Years ago I never even thought about how much sugar my family was consuming. A few years ago we started cutting back and this isn’t a recipe I’ve experimented with yet. I’m going to try making it with less sugar! Glad you enjoyed it!