When I think of an Amish salad dressing, I think of Amish Sweet and Sour Dressing. The celery seed-laden dressing with vinegar and oil has long been one of my favorites.
The first time I ever remember eating this style of sweet and sour dressing was at a Dutch Pantry restaurant on a garden salad of mostly iceberg lettuce when I was a child. Despite my lack of enthusiasm for food in general during much of my childhood, I still remember eating this dressing.
As an adult, I used to order it every time I ate at a Dutch Pantry, which was much more often than in my childhood as I passed one on the way home from work every day. I also purchase Bob Evans’ Colonial dressing by the pint as well as in their restaurants. Or, I ate it when I went on fairly frequent trips to the Amish Country of Ohio. Then, I moved to an area that lacked any Dutch Pantry, Bob Evans, or an Amish Country. So, I bought the recipe of one of my favorite Amish Country restaurants and started making my own.
It stores very well in the refrigerator. A batch usually lasts me a couple of months when I make Amish Macaroni Salad for a crowd and even longer if I don’t. I have no idea what the actual shelf-life should be; I am just relaying my experience.
Sweet and Sour Salad Dressing
Ingredients
- 1 c. granulated sugar
- 1 tsp. salt
- 1/2 tsp. white or black pepper
- 1 tsp. celery seed
- 2 Tbsp. salad dressing (Miracle Whip)
- 2 tsp. prepared yellow mustard
- 1/2 c. apple cider vinegar
- 1/4 c. +/- sweet onion, grated or diced
- 1 c. oil ( canola, corn, or other mild oil)
Instructions
- Place all the ingredients except the oil in a blender.
- Turn on blender and slowly pour in the oil as ingredients blend.
- Blend until everything is well incorporated.
- Store in a jar or other glass container in the refrigerator.