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.

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