Often times I take many of the recipes that make up my family’s normal menu for granted. The things that we eat regularly sometimes seem unworthy of sharing on the blog. I’m not sure why, but they just don’t seem like “blog” material. My Slow Cooker Beef Tips and Rice recipe is the perfect example.
I had no intention of sharing that, but was making it for dinner one night when I was shooting a few other recipes. On a whim, I thought I’d photograph it just in case a week came along when I didn’t have a new recipe ready to share. That week did come along and I shared the recipe. What I figured would be a flop ended up being the most popular recipe on the blog to date.
It’s quite amazing, actually. Heather’s always telling me, “If we like to eat it, chances are other folks like to eat it, too.”
This Sweet & Tangy Mason Jar Salad Dressing is another one of those recipes. I’ve been making this for years. It’s one of our favorite dressings.
A friend shared the recipe with me a few years back and with a few changes (no, I can’t leave well enough along) we’ve been using it ever since. I love it served on a salad with some tangy blue cheese and some crunchy Granny Smith apples. It’s just a great all-purpose dressing.
It can certainly be made with olive oil rather than the vegetable oil, but we usually don’t use it all in one meal so there’s leftovers for the fridge and the olive oil sets up and then you’ve got to get it back to room temp before serving and my life just doesn’t always work in perfect fashion to allow me time to do that. (How about that run-on sentence?!?!) So, I usually just use vegetable oil. And frankly, I like the flavor of the dressing with the vegetable oil much more than olive oil.
It’s just so easy, dump all the ingredients in a mason jar and shake. It keeps well and truly is one of our favs. Hope y’all enjoy it as much as we do!
Recipe Card
Sweet & Tangy Mason Jar Salad Dressing
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup apple cider vinegar
- 1/2 teaspoon salt
- 3/4 teaspoon seasoned salt (I used Lawry’s)
- 3 tablespoons sugar
- 1/8 teaspoon pepper
- 1/4 teaspoon ground mustard
Instructions
- Combine the ingredients in a pint jar, screw on a tight-fitting lid, and shake to combine. Chill and serve over fresh salad greens. Keep refrigerated. Keeps for about 2 weeks.
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Sue
I had a Chinese chicken salad with sweet and tangy viniagrette at Seacoast Soups. Tried your recipe and love it! I think theirs may not have ground mustard but it makes a huge difference. Ground mustard is one of my bbq rub secrets too! Great job- thanks so much.
Glad to hear you liked it, Sue!
Debbie
One of my favorite dressings. Always keep a jar made. Thank you!
We do too!
John
Any way to lessen the amount of sugar?
You can certainly reduce it or use a sugar substitute.
Patti
I have just found my new go-to salad dressing!! Thanks 😊
Love hearing that!!
Louise
Simple dressings are the BEST! I’d probably want to add a couple pinches of cayenne pepper, though. 🙂
Seems like a perfectly appropriate addition to me! Enjoy!
Stephanie
Very good, we loved it! Light & tasty.
Awesome! Thanks for letting me know!
Sabra
Love this recipe!
So glad you’ve been able to put this one to good use!