Sweet, tangy, and creamy School Cafeteria Salad Dressing made with vinegar, ketchup, onion, and olive oil. My easy vintage dressing comes together in minutes and makes one pint jar.
The Easiest Homemade Cafeteria Salad Dressing
There are certain foods that instantly bring you back to childhood, and this School Cafeteria Salad Dressing does exactly that. It’s sweet, tangy, creamy, and tastes just like the dressing I remember drizzled over simple side salads in the elementary school cafeteria. One bite and I’m right back at those long lunch tables, probably sitting by myself. 😂
The best part? It couldn’t be easier to make. Everything gets blended together in a food processor, creating a smooth and creamy dressing that’s ready in minutes. This recipe makes about 2 cups, which fills a standard 16-ounce pint jar perfectly.
I especially love serving this dressing on my Red Cabbage Salad. The sweet and tangy flavor pairs perfectly with crisp cabbage and gives the whole salad a vintage deli-style feel. It’s also delicious tossed with my Cucumber Tomato Salad, where the creamy dressing coats every bite of fresh vegetables. If you’re looking for an easy homemade dressing to keep in the refrigerator, this is one you’ll find yourself making again and again.
Ingredient Notes & Recipe Help
- White Wine Vinegar gives the dressing its signature tangy flavor that balances the sweetness.
- Ketchup adds color, sweetness, and that classic vintage dressing flavor.
- Don’t rush the olive oil. Slowly pouring it into the food processor while it’s running helps create a thicker, creamier dressing instead of one that separates immediately.
- The onion gets completely blended, adding flavor without leaving chunks in the dressing.
- Start with 1/2 cup sugar, then taste and adjust if you’d like it a little sweeter.
- A food processor is the easiest way to make this dressing because it quickly blends the onion into the vinegar mixture and helps emulsify the olive oil into a smooth, creamy dressing. If you don’t have a food processor, a blender works just as well. You can also use an immersion blender in a large measuring cup or jar. If mixing by hand, finely grate or mince the onion as much as possible and whisk vigorously while slowly pouring in the olive oil. The dressing won’t be quite as smooth, but it will still taste delicious.
Let’s Make The Salad Dressing!
This is so quick to make. Let me show you. Throw some of the ingredients into the food processor.
Pulse until the onion is fully chopped up.
Run the food processor, and drizzle in the olive oil.
Taste the salad dressing. For me, it’s perfectly sweet. But if you’re a sugar bug, add a little more sugar and continue pulsing.
Pour it into a jar and salad dressing is made!
How to Store in the Fridge
Store the dressing in a sealed pint jar or airtight container in the refrigerator for up to 2 weeks. The dressing may separate as it sits. Simply shake or stir well before serving.
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School Cafeteria Salad Dressing
PrintIngredients
- 3/4 cup white wine vinegar
- 1/2 cup white sugar
- 1/2 cup ketchup
- 1/4 cup onion chopped into chunks
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon salt
- 1 cup olive oil
Instructions
- Add white wine vinegar, sugar, ketchup, onion, Worcestershire sauce, and salt to a food processor. Process on high speed until the onion is completely blended and the mixture is smooth.
- Reduce the processor to low speed. Slowly drizzle in the olive oil in a steady stream until fully incorporated and the dressing becomes slightly thickened. Taste and adjust the sugar if desired.
- Transfer to a jar or airtight container and refrigerate until ready to serve. Shake or stir before using.
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