I've not made this one, but I got if from a friend who loves it and says it is the best Spinach Salad dressing ever. She says the Worcestershire gives it that extra "something". I think I might be temped to cut back on the sugar (or use Splenda) but that is just me.

Dressing

1 c. salad oil
3/4 c. sugar
1/4 c. vinegar
1/3 c. ketchup
2 tsp. salt
1 tbsp. Worcestershire sauce
1 med. onion, grated

Toss salad ingredients. Mix dressing ingredients in a blender until smooth, adding oil last. Refrigerate for several hours so flavors blend.

This one doesn't use mayonnaise or ketchup but it is out of this world! Tangy and sweet/sour.
The salad looks even better if you finely cut some leek ...the top green part....into needle like shreds and fry them a little and top the salad with them, like this:

Orange-Balsamic Dressing & Spinach Salad (pic)
Posted by canarybird (My Page) on Sat, Apr 1, 06 at 7:02

If you like raw spinach salad and saw the photos of the one that my friend Anne and I have now had twice at the stable restaurant lately you may be interested in the wonderful orange & balsamic dressing that made it so delicious. We were trying to figure out what was in it and so I searched on the web for something similar. I found several and since I wanted to show my DH how good it was I tried out one variation of the dressing for yesterday's lunch, adding the extra ingredients which were in the restaurant version.

I didn't have fresh spinach but did have a ruby-edged lettuce and some wild arugula (aka rocket, rucola, rucula) as well as some very juicy oranges, pine nuts, raisins and even the end of a package of bacon. So here's what I made with the salad ingredients I had on hand. It came out tasting almost identical to the restaurant dressing and Wolf raved over it. It's definitely a keeper and I will be making this one again.

baby spinach & ruby-edged lettuce for 4 servings*

For 1 1/2 cups dressing, enough for 4 salad servings:

3/4 cup fresh squeezed orange juice
2 TBS balsamic vinegar
1 TBS red wine vinegar
3 TBS grated orange peel
2 teasp brown sugar
1 teasp ground cumin
1/2 cup extra virgin olive oil
salt & pepper to taste

garnish:

2 TBS sultana raisins
2 TBS pinenuts
3 strips of bacon, diced

1. Fry bacon bits until crisp. Drain on paper and put aside.
2. Put into a blender the orange juice and zest, the two vinegars, brown sugar and cumin and blend for a few moments.
3. Slowly add the olive oil while blending, then salt & pepper to taste
4. Put half the dressing into your salad bowl and add all the greens, mixing and turning with two large spoons until greens are well coated
5. Mix in the pine nuts, raisins and bacon bits
6. Pile onto serving plates and drizzle a little more dressing on top.

* Also good is spinach with red onion rings and mandarin orange slices.

SharonCb

We like this one:

1 c Wesson Oil
1/2 c Red wine vinegar
1/2 c sugar
1/2 tsp salt
1/2 tsp Paprika
1/4 tsp fresh ground black pepper
3 cloves fresh garlic, minced.

Combine all in a glass jar (I use a glass mayo jar) and shake to mix. Store in refrigerator until ready to use. This makes enough dressing for two huge salads. Store unused dressing in the refrigerator. Not sure how log it lasts, we always use it up quickly.

Shaun, would it be okay to leave out the garlic? I would use it for us, but this is the crowd of volunteers at the senior services agency, and they're more garlic-phobic on the whole than I would be personally.

I want to try Sharon's but have no oranges right now. I'll try it for us.

Caliloo, that's similar to Aunt Peggy's but with the addition of the onion (Id cut back for this crowd!, see garlic-phobia), but the Worcestershire sauce might be the zinger it needs.

Thank you all!

Or you could make something like honey mustard or poppyseed and just dye it red!

This is a favorite of my girls, they like it on a spinach salad with strawberries and nuts, something called a Riviera Salad here.

Poppy Seed Salad Dressing

3/4 c. sugar
1 tsp. salt
1 tsp. dry mustard
1 c. oil
1/3 c. vinegar, white
1 1/2 tsp. onion juice/ wedge of onion
1 1/2 tbsp. poppyseed

Place all dressing ingredients except poppyseeds into blender and mix thoroughly. Start with sugar, salt, mustard, vinegar and onion, then add oil slowly while blender is running. Mix until thick and add poppyseeds, mix again. Pour over salads. Store in a cool place or refrigerator.

Annie

Here's what I do.....and even the most garlic phobic and anti spicy like it.

spinach salad dressing
1/2 cup chili sauce ( you know the red stuff in a bottle that is sort of like lumpy catsup...and has no chilis in it)
2 heaping tablespoons of brown sugar
1 1/2 teaspoons of very finely chopped sweet yellow onion
1/3 cup cider vinegar
1 tsp ( or a little more) worchestershire, lea and perrins
1 tsp ground sweet, mild red chilis...or a good spicy paprika
1 tablespoon of balsamic vinegar
Whisk all together and slowly whisk in
1/2 cup olive oil.
Adjust seasonings....you may want it spicier...or sweeter or sourer.
But this is pretty well what we like.

The one I make is similar to the one Alexa posted but different proportions of ingredients. I use a blender to mix it instead of the egg beater my great-aunt instructed in her recipe.

AUNT FLORAÂS MAN-PLEASING DRESSING

1/4 cup ketchup
1/4 cup white sugar
1/4 cup oil
1/4 cup cider vinegar
1 tsp. Worcestershire sauce
2 tsp. grated onion

Put in bowl and beat with egg beater until well mixed. Pour into pint jar and let stand overnight. Stir before serving.

Canarybird, I have a few oranges I need to use up and your salad dressing sound great. I'm going to make it this weekend. Thanks.

sushipup I guess you could leave out the garlic.