Tangy French Style Salad Dressing

A Salad Dressing Surprise

My grandson made a face when I said ketchup. He thought I was joking. I told him to trust his grandma. The ketchup makes this dressing special.

It adds a little sweetness and a lovely pink color. I still laugh at that memory. Now it’s his favorite dressing. What is one food you were surprised to find in a recipe?

Why We Make It Ourselves

This matters because you control what goes in your food. You can use a good olive oil. You know there are no strange chemicals.

It just feels good to make things from scratch. It tastes fresher, too. Doesn’t that smell amazing? The vinegar and paprika fill the whole kitchen.

Let’s Get Mixing

Get a medium bowl. Put everything in it. Yes, even the ketchup!

Now, whisk it all up. Keep going until the sugar disappears. No one wants a gritty dressing. Do you like whisking by hand or using a blender?

A Little French Secret

This dressing is like one you find in Paris bistros. It’s tangy and a bit sweet. It makes simple greens feel fancy.

Fun fact: The word “French” dressing in America is often creamy and orange. In France, a “vinaigrette” is usually this simpler, tangier kind. This matters because food connects us to other places.

Your New Kitchen Friend

This recipe is very forgiving. If you like more tang, add more vinegar. If you want it sweeter, add a tiny bit more sugar.

Make it your own. That is the best part of cooking. What will you put this dressing on first? A simple green salad is perfect.

Ingredients:

Ingredient	Amount	Notes
extra virgin olive oil	1/2 cup
red wine vinegar	1/4 cup
ketchup	1/4 cup
granulated sugar	1/4 cup
paprika	1 teaspoon
onion powder	1/2 teaspoon
celery seed	1/4 teaspoon

A Dressing with a Story

Hello, my dear! Let’s make my favorite salad dressing. It reminds me of my first trip to Paris. The cafes served a simple, tangy dressing on crisp greens. I came home and tried to recreate it in my own kitchen. This is the happy result. I still make it every week.

It is so easy to whip up. You just need a bowl and a whisk. Or you can let a little machine do the work. Doesn’t that smell amazing? The ketchup and paprika make it a lovely orange color. It just makes a simple salad feel special.

Step 1

Grab a medium-sized mixing bowl. Pour in the olive oil and red wine vinegar. The vinegar has such a sharp, happy smell. Now, add the ketchup and the sugar. It might look a bit strange now. But trust me, it all comes together.

Step 2

Now for the spices! Sprinkle in the paprika, onion powder, and celery seed. I love the little celery seeds. They look like tiny specks. They add a wonderful little crunch. (A hard-learned tip: If you don’t have celery seed, a tiny pinch of salt works just fine.)

Step 3

Time to mix it all up. Whisk everything together very hard for a few minutes. You want the sugar to disappear completely. Your arm might get a little tired! Or, you can be like my grandson and use a blender. Just pulse it until it’s smooth and beautiful.

This dressing gets better as it sits. The flavors become friends. Do you prefer whisking by hand or using a blender? Share below! Now, let’s get those details sorted for you.

Cook Time	0 minutes
Total Time	5 minutes
Yield	About 1 cup
Category	Salad, Dressing

Three Tasty Twists

Once you know the basic recipe, you can play with it. I love adding little changes. It keeps things fun and new in the kitchen. Here are a few ideas I’ve tried and loved over the years. They are all so simple.

The Spicy Kick

Add a tiny pinch of cayenne pepper. It gives the dressing a little warm surprise at the end.

The Herb Garden

Stir in a tablespoon of fresh, chopped parsley or dill. It makes it taste like a summer day.

The Garlic Lover

Swap the onion powder for a small, minced garlic clove. It’s strong and so, so good.

I can never pick a favorite. They are all wonderful in their own way. Which one would you try first? Comment below!

Serving It Up Right

This dressing is perfect on a simple green salad. I use crisp romaine lettuce. But it’s also wonderful drizzled over sliced tomatoes. You could even use it as a dip for cold, crunchy vegetables like carrots.

For a drink, I think a tall glass of iced tea is just perfect. Its sweetness balances the tangy dressing. If you’re feeling fancy, a light, chilled glass of rosé wine is a lovely match. It feels like a treat.

So many delicious choices for one little dressing. Which would you choose tonight?

Keeping Your Dressing Fresh

This dressing is best kept in the fridge. I use a little glass jar with a tight lid. It will stay fresh and tasty for about one week. Give it a good shake before you use it each time.

I do not recommend freezing this one. The oil and vinegar can separate. It changes the lovely, smooth texture. Trust me, I learned this the hard way with a very icy dressing.

You can easily double the recipe for a bigger batch. This saves you time later in the week. Having it ready makes eating a fresh salad so much easier. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Problems

Is your dressing too thin? The oil and vinegar might not be mixed well. Just whisk it again with more energy. A blender can help it become creamy and smooth.

Is it too sweet or too tangy for you? You can fix that. Add a bit more ketchup for less sweetness. A little more vinegar can balance out the sugar. I remember when I first made it too sweet.

Taste your dressing as you make it. This is the best cooking tip I know. Getting the flavor right builds your confidence in the kitchen. A balanced dressing makes your whole salad sing. Which of these problems have you run into before?

Your Dressing Questions Answered

Q: Is this dressing gluten-free? A: Yes, all the ingredients listed are naturally gluten-free. Always check your ketchup label to be sure.

Q: Can I make it ahead? A: Absolutely! Making it a day early lets the flavors get even better.

Q: What if I don’t have celery seed? A: You can just leave it out. A tiny pinch of garlic powder is a nice swap.

Q: Can I make a smaller amount? A: Of course. Just cut all the ingredients in half. It works perfectly.

Q: Any optional additions? A: A teaspoon of Dijon mustard adds a lovely little kick. *Fun fact: Mustard also helps oil and vinegar mix better!* Which tip will you try first?

A Little Note From My Kitchen

I hope you love making this simple dressing. It always reminds me of sunny days and fresh garden salads. Sharing these recipes with you brings me so much joy.

I would be thrilled to see your creations. Show me your beautiful salad plates. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Olivia Hartwell.