Paula Johns's Recipe

Sweet & Tangy Vidalia Onion Vinaigrette Dressing

Category: Dressing

1 cup chopped Vidalia onions
1/2 cup ketchup
1/2 cup apple cider vinegar
2 tablespoons sugar
1 tablespoon minced garlic
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 cup extra-virgin olive oil

Makes about 2 3/4 cups.
In a blender or food processor, blend together the first seven ingredients. With the machine running, and the oil through the top of the machine in a thin and steady stream.

It's best if made several hours or up to three days before serving. Serve over fresh salad greens or as a dressing for pasta salad. Store covered in the refrigerator for up to two weeks.