Salad Dressing for Spinach Salad
Salad Dressing for Spinach Salad is such an ambiguous name, but the flavor is well defined: sweet, tangy, with notes of caramelized onions.
Equipment
- chef's knife
- cutting board
- measuring cups
- measuring spoons
- food processor
- whisk
Ingredients
- 2 teaspoons olive oil (cook onions)
- 1/2 medium sweet onion (2/3 cup after rough chopped)
- 1/3 cup packed brown sugar
- 2 Tablespoons apple cider vinegar
- 1 Tablespoon Worcestershire sauce
- 1/4 cup sunflower oil (for dressing) or other lightly flavored oil
- 2 Tablespoons tomato paste
- 1/2 teaspoon onion powder
- 1/2 teaspoon sea salt
Instructions
- Onion. Peel the sweet onions and cut in half and then a quarter. Rough chop 1/2 onion to get 2/3 cups.1/2 medium sweet onion (2/3 cup after rough chopped)
- Cook. In a small saucepan, heat 2 teaspoons oil over low heat. Add the chopped onions and cook until tender (5-7minutes). They don't have to be translucent. Cooking the onions i just meant to take the sharp bite out of them when they are raw.2 teaspoons olive oil (cook onions)
- Cool. Remove the onions from the heat and allow to cool.
- Whisk. Whisk together the vinegar, Worcestershire sauce, sunflower oil, and brown sugar in a bowl until the sugar is mostly dissolved, and the oil is well combined. This mix will coat the back of a spoon.2 Tablespoons apple cider vinegar, 1 Tablespoon Worcestershire sauce, 1/4 cup sunflower oil (for dressing), 1/3 cup packed brown sugar
- Puree. In a food processor, puree the onions.
- Mix Well. Add the sugar slurry and remaining dressing ingredients to the food processor. Mix well.2 Tablespoons tomato paste, 1/2 teaspoon onion powder, 1/2 teaspoon sea salt
- Enjoy! Options, warm the dressing slightly. Pour the warmed, or room temp (if made fresh), dressing over each salad. Serve immediately.