This slightly sweet, creamy homemade salad dressing goes wonderfully with nearly any salad. It’s super easy to make and is made with simple, basic ingredients.
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If you read my menu plans, you’ll notice that I often mention having homemade salad dressing. This Mexican Dressing is our favorite and the one we use the most. It is slightly sweet, a bit creamy and just has a nice, full flavor.
We love it on a variety of salads but I think it pairs especially well with salads that have eggs in them. Really though, it’s kind of like Ranch- it goes well with almost any salad!
Mexican Dressing (a homemade salad dressing)
Mexican Dressing (a homemade salad dressing)
This slightly sweet, creamy homemade salad dressing goes wonderfully with nearly any salad. It’s super easy to make and is made with simple, basic ingredients.
Servings: 2 1/4 cups
Ingredients
- 1 medium sweet onion (see Recipe Notes below)
- 2/3 c. sugar
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 tsp. celery seed
- 1 Tbsp. prepared mustard
- 1/3 c. apple cider vinegar
- 1 c. oil
- 6 Tbsp. mayonnaise opt.*
Instructions
- Put all ingredients except mayonnaise in blender.
- Mix 2 to 5 minutes, so oil doesn't separate.
- Add mayonnaise and blend until combined. Store refrigerated.
Notes
- If you prefer, you can use a regular onion instead. I typically use about 1/4 or 1/2 of a medium onion, depending on how strong it is. I recommend trying a small amount and adding more to taste!
- This is obviously healthier without the mayonnaise but it is also much creamier with it. We like it both ways but do prefer it with the mayo added.
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Bev
Do you use white vinegar or apple cider vinegar? I’m assuming white but just making sure! Also, I would like to leave the onion out – is it a must?
ThriftyFrugalMom
I use apple cider vinegar, actually. Thanks for asking that- I’m going to update the recipe so that it’s clear. As for the onion, I really think the dressing would be bland without it. The onion is partly what gives it flavor. If you aren’t fond of onions, it might help to know that I didn’t used to really like them that well, but didn’t mind them in this. Even just adding half an onion might be okay, but I really don’t think you’d want to totally leave it out.
Jo
Wow! Need I say anything else? 🙂 I’ve been following your blog for several years and this recipe kept popping up in your menus and finally today I actually tried it and I now wonder why I waited so long???? This dressing is delicious!
ThriftyFrugalMom
Jo, your comment made my day! 🙂 So glad you finally tried the recipe and loved it. It’s still a favorite around here and I always just make a double recipe anymore, because we go through it so fast.
Jackie
Do you have to use the celery seed?
ThriftyFrugalMom
I’ve only ever made it with the celery seed included so I’m not exactly sure how it would be without. But I do think it would still probably be good, just a little less flavorful probably. I did a quick Google search and dill seed and celery salt are both good substitutes for celery seed if you happen to have them, although if you use the celery salt, you’ll want to reduce the amount of salt as well.
Hope that helps!
Wally Bradley
I just found you off of Pinterest! You’re like a little frugal angel?
sarah
This is delicious! How long is it good for in the fridge?
ThriftyFrugalMom
Sarah, it should keep in the fridge for at least a month. (I’m pretty sure I’ve had it go longer than that too.) Since the onion is really the only thing that might “spoil” and with it being refrigerated, that doesn’t happen very quickly. Hope that helps!
theartinpartyplanning
I’m excited to try this on taco salad this week (yes, we do weekly taco/salad night at our house). Usually I don’t use dressing, but this sounds like a nice way to change it up. Thanks!