Nancy’s Sweet and Tangy Salad Dressing

By Ann Fulton

Jump to Recipe

While attending a dinner a few months ago where my mother received a well-deserved award for her many years of service to our local Boys & Girls Club, a family friend approached and told me of his wife’s incredible salad dressing.  “Nancy always has a jar of her special dressing in the fridge and everybody just loves it”, he reported.

So, when Nancy wandered over a few minutes later, I, of course, had to inquire further.  She went on to say that she has been making this dressing for countless years and confirmed that people always seem to love it.  When I asked her what sort of salads she uses this special dressing on, she replied simply:  “Everything!”

Note:  This dressing has become a regular in our house.  A bottle kept on hand facilitates delicious salads in minutes and pairs well with Blueberry and Avocado Salad, Strawberry and Spinach Salad, Fall Salad  and Spring Millet Salad.  I am also thinking a speedy broccoli salad would be terrific with this dressing.

Most recently, my family has been enjoying Nancy’s dressing on this delightful Autumn Salad.

Nancy's Sweet and Tangy Salad Dressing
Nancy reported that this salad dressing recipe is originally from “Lancaster Entertains”, a cookbook published by the Lancaster Medical Society Auxiliary–at least 50 years ago! It is credited to Evelyn Jones, a friend of Nancy’s mother.

Nancy keeps a jar in her fridge, using it as her go-to salad dressing. I find it well suited for a basic spinach and strawberry salad and almost anything with fruit, nuts, and cheese. Moreover, the slight sweetness perfectly balances bitter greens and vegetables such as radishes.
  • 3/4 cup sugar
  • 1/3 cup vinegar (I use apple cider vinegar; plain white vinegar may be used)
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • 1 teaspoon celery seed
  • 1/4 cup chopped onion
  • 1 cup salad oil (olive, avocado, grapeseed, and canola oil, all work well)
  1. Mix all the ingredients in blender until thick and well blended, about a minute.
  2. Store in the refrigerator.
  • I also mixed a batch with a whisk after mincing the onions very finely. This is a fine option if you do not have a blender.
  • The dressing will keep for several weeks in the refrigerator. However, the recipe may be cut in half, if desired.
More On YouTube More on Instagram
Tried this recipe?Post a picture on instagram and we will repost it! Mention @fountainavenuekitchen or tag #fountainavenuekitchen!
The Fountain Avenue Kitchen

Leave a Reply

Make it? Rate the recipe:

Your email address will not be published. Required fields are marked *


  1. Teresa

    I’ve been making almost this exact recipe for a while, we call it celery seed dressing, the only difference is I use 2/3 cup sugar and 1/4 cup vinegar but I don’t think that would make much difference either way. I also use 1/2 teaspoon onion powder if I don’t want to cut up an onion. At first I used to think the sugar was not dissolving but finally realized it’s the celery seeds lol. I was so perplexed because in every other dressing recipe containing sugar it dissolved just fine! Anyway this is really good, anyone who likes a sweet dressing should give it a try.

    1. Ann Post author

      Thank you for the endorsement, Teresa, and laughing about the sugar/celery seed. I can see how it could look that way!

  2. Pingback: Autumn Salad with Nancy’s Sweet and Tangy Dressing — The Fountain Avenue Kitchen

  3. Cathy

    It is very good. I just made a batch and it fit perfectly into my Good Seasons jar. I think I would like it with just a little less sugar. Next time. Thanks!

    1. Ann

      Thanks for the comment, Cathy, and so glad you like. Good to know it fits in the jar, too! This is a dressing that can absolutely be tweaked to personal tastes!

  4. Kate

    I made this dressing–OH MY GOODNESS! What a treat! I paired it with a spinach and arugula salad, topped with craisins, walnuts, goat cheese, and some fresh scallions I had picked up at the farmer’s market. It was so yummy!

  5. Mary Lou Keller

    Looks really good Ann! Going to have to try this one.. Still,trying to get cooking mojo back. 😉