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A metal spoon scoops orange salad dressing from a glass jar, with a blurred plate of salad and colorful tablecloth in the background.
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School Cafeteria Salad Dressing

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.
Course Side Dish
Cuisine American
Diet Vegan, Vegetarian
Keyword homemade salad dressing recipe, old fashioned salad dressing, school cafeteria salad dressing, sweet and tangy salad dressing, vintage salad dressing
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings 16 ounces
Author Pamela Reed

Ingredients

  • 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.

Notes

Store in the refrigerator in a sealed mason jar or airtight container for up to 2 weeks. If the dressing separates, simply shake or stir until combined.