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)
Mix all the ingredients in blender until thick and well blended, about a minute.
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.