12
Submitted by JackieOhNo!
"Sometimes you need some Russian dressing as an accompaniment to a dish you are making (such as a nice Reuben sandwich), but it doesn't make sense to buy a whole bottle that will just go unused. This will help you out in those times."
photo by Sarah_Jayne 
- Ready In:
- 5mins
- Ingredients:
- 7
- Yields:
-
1/2 cup
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ingredients
- 1⁄3 cup ketchup
- 2 tablespoons sugar
- 2 tablespoons red wine vinegar or 2 tablespoons sherry wine vinegar
- 1⁄2 teaspoon salt
- 3 tablespoons grated onions
- 1 teaspoon Worcestershire sauce
- 3 tablespoons olive oil
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directions
- Whisk together all ingredient in a small bowl.
Questions & Replies
-
This is not Russian Dressing. I don't know what to call it. Perhaps French dressing, or just plain ketchup syrup.
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Reviews
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Ok I did the math calculations on the calories for this recipe and it is absolutely WRONG... <br/><br/>1/3 C ketchup is 107 Calories<br/>2 Tablespoons of sugar is 90 Calories<br/>2 Tablespoons of red wine vinegar or sherry wine vinegar is 0 Calories<br/>1/2 Teaspoon of salt is 0 Calories<br/>3 Tablespoons of fresh grated onions is 12 Calories<br/>1 Teaspoon of Worcestershire sauce is 5 Calories<br/>3 Tablespoons of Olive Oil (Extra Virgin) is 360 Calories<br/><br/>for a grand total of 574 Calories for this recipe.... so I did NOT do the math on the fat but I can if anyone wants that as well... basically the fat calories come from the olive oil but that is generally known as a good fat... If anything, I would maybe use 2 Tablespoons of Olive Oil instead of 3 Tablespoons...Which would cut this recipe down 120 calories per recipe as suggested by another blogger here... <br/><br/>Great recipe by the way... super easy and yummy.. but NOT 1098.9 Calories per serving.. hello!! I was like No way that can be right...
sherriinventurayaho
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Yum! Very tasty and a wonderful taste on crisp garden lettuces. I made sure the lettuces were ice cold, and the dressing too, and it was heaven on the plate. I halved the recipe and it worked out beautifully!I followed the suggestion of a previous reviewer and used honey instead of sugar, (to me, it makes a smoother consistency) but all the rest stayed the same. Very yummy and you won't be buying it from the store, every again. Made for *I Recommend* July 2009
Andi Longmeadow Farm
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Made for I Recommend Tag. Since discovering some additional food allergies, I've been on a quest to find good salad dressings and this one is great. Love the sweet and tangy flavor. I only used two tablespoons of oil instead of three and it still tasted great. The only thing that I might do different next time is to use honey instead of sugar. Thanks for posting this Jackie!
LARavenscroft
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This recipe is much better tan store bought. My husband says he will never use that again. He only wants homemade, and so do I.
john_mcdole
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Thank you so much for posting this! Now I know my husband LOVES Russian Dressing, or at least he loves THIS Russian Dressing. :) Made for ZWT4.
CraftScout
see 7 more reviews
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Tweaks
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Yum! Very tasty and a wonderful taste on crisp garden lettuces. I made sure the lettuces were ice cold, and the dressing too, and it was heaven on the plate. I halved the recipe and it worked out beautifully!I followed the suggestion of a previous reviewer and used honey instead of sugar, (to me, it makes a smoother consistency) but all the rest stayed the same. Very yummy and you won't be buying it from the store, every again. Made for *I Recommend* July 2009
Andi Longmeadow Farm
-
Made for I Recommend Tag. Since discovering some additional food allergies, I've been on a quest to find good salad dressings and this one is great. Love the sweet and tangy flavor. I only used two tablespoons of oil instead of three and it still tasted great. The only thing that I might do different next time is to use honey instead of sugar. Thanks for posting this Jackie!
LARavenscroft
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
- 93 Followers
- 1155 Recipes
- 58 Tweaks
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
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