Sweet and Sour Dressing

I liked it and it was very easy to make. THANK YOU for the recipe!! 🙂

This was a quick and easy recipe that tasted so incredibly good! I used our KitchenAid mixer with the whisk and the oil emulsified incredibly well so it was nice and thick! I’m getting ready to make it again and will be adding a tablespoon of poppy seeds this time

Tastes good but you should always dissolve granular ingredients like sugar and salt in the vinegar before you add the oil.

This is a great salad dressing. My daughter requests this often!

I am looking for a salad dressing recipe….A&W restaurant used to make Sweet and Sour Sugar Barrel dressing for their Talk of the Town salad. It was so good. Anybody know how ro make it? Pretty sure it had catsup in it by the color. PLEASE HELP!

OMG! It is delicious and soooooo easy to make. We like Wos-Wit Sweet and Sour salad dressing but cannot find it at any of the stores in the Williamsport area. I don’t need it now as I use this recipe. It’s true I don’t believe there’s anyone out there that wouldn’t love it!!

I’ve made this dressing many times. It’s our favorite! Except for one store bought Caesar dressing we like, this is our go to salad dressing.

This is my go to dressing!

I found this dressing OK. It was a little too sweet for my liking.

This is delicious and has the perfect tang. We didn’t have any regular white vinegar so we used white wine vinegar.

I’m not a big poppyseed fan, I wanted a sweet and sour dressing to top romaine lettuce with strawberries and blueberries. This dressing was amazing. The only change I made was adding half a onion but only if you like onion flavor. I would make it again.

I’m not a big poppyseed fan, I wanted a sweet and sour dressing to top romaine lettuce with strawberries and blueberries. This dressing was amazing. The only change I made was adding half a onion but only if you like onion flavor. I would make it again.

Really like this dressing. Substituted olive oil for a healthier fat. Like another reviewer said, that makes it quite yellow in color. More sweet than sour. Have to let it get closer to room temp to shake and mix before each use. I do think the serving size is off. I’ve gotten way more than 8 servings out of it and not gone by a long shot! I would love input on the servings if anyone has some.

A local steakhouse makes this homemade and we loved it. (and paid for a pint to go!) Didn’t know it was so easy, I’ll be keeping this in the fridge for salads. We were ok with the amount of sugar, made it as written. Thank you for a family favorite!

How could something that easy be so good.Nice hats off to you

The ratio of ingredients in this recipe is extremely off. I had to add much more vinegar for the recipe to being to have any flavor. I think the ratio of oil should be lessened and the ratio of increased approximately half. I also added Dijon mustard to an added depth of flavor.

Much too sweet and not enough sour to balance it out. It was also fairly bland and very oily.

I made this recipe exactly as given and found it to be very snackey as advertised

So good!

As a restaurant owner I have been searching high & low for the perfect honey mustard dressing. Imagine my surprise when I made this delicious sweet & sour dressing and I found it wanting….more mustard! So I added a 1/2 cup stone-ground dijon mustard and a touch more vinegar and I now have THE best honey mustard dressing for KC’s Downtown Grill in Windsor, Ca!!!

My family really likes this recipe! I used only 1/4 tsp. of salt and 1/2 tsp of garlic powder instead of onion. I also used raw sugar instead of white sugar and no celery seed. It was very good! Kathy