Do you know the difference between "dinner" and "supper?" Well, let me tell you. At Grandma Miller's house, lunch was called "dinner," and dinner was known as "supper!" Supper at Grandma Miller's house was never complete without a big bowl of iceberg lettuce dressed with her homemade sweet & sour dressing! Every time I make this dressing, I think of this sweet lady, my grandma, Clare Miller. I am lucky enough to share her name as my middle name, and it makes me happy to remember her by carrying on some of her recipes!
Ahh this dressing. It is my absolute favorite! I have tasted sweet & sour dressing at restaurants and different brands at the grocery store, but none of them come close to my grandma's recipe. Lucky for me, it is super easy to make, and I inherited her salad dressing bottle! They just don't make nice glass bottles like this anymore!
I have a bottle of this stuff in my refrigerator at all times, and after you taste it, you will want to do the same! You can adjust the spices, swap in different types of vinegar, or try different kinds of oil. Try it out, see what you like, make it your own. It is very thin so a little goes a long way. Some of my favorite ways to enjoy this dressing are:
Use it to dress fresh garden lettuce or baby spinach, pair with steamed red skinned potatoes for a light summer dinner!
Use half and half with ranch dressing on any salad.
Use it to top broccoli slaw for a quick side or snack.
I especially love it with goat cheese - like on this Oven "Fried" Zucchini Salad!
I'll post the original recipe below as well as my modifications! I often make it with red wine vinegar and cut the sugar to make it a bit healthier.
Sweet & Sour Salad Dressing
Makes: 1 bottle
Ingredients (Grandma Miller's Original)
2/3 cup canola oil
2/3 cup cider vinegar
2/3 cup sugar
2 tsp dried onion
1 tsp celery seed
1/4 tsp black pepper
1/4 tsp garlic powder
Ingredients (Maria's Modifications)
2/3 cup canola oil
2/3 cup red wine vinegar, (also great with cider vinegar or balsamic)
1/4 - 1/3 cup sugar (or maple syrup or honey)
3 tsp dried onion
1.5 tsp celery seed
1/4 tsp black pepper (heaping)
1/4 tsp garlic powder (heaping)
optional: squeeze of grainy mustard or dijon mustard
Instructions
Combine all ingredients in a salad dressing bottle or mason jar. Shake well. It WILL separate, so shake well before dressing your salad.
TIP: This dressing is best after it sits a while and the onions are able to re-hydrate a bit. Shake well before drizzling over salad (it tends to separate quickly).
