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French Dressing, Snappy (P, TNT)
Source: Recipe Pamphlet of the Oster Kitchen Center
Yield: About 2-1/2 cups

1 cup salad oil
2/3 cup ketchup/catsup
1/2 cup cider vinegar
1/2 cup sugar (use less according to your taste)
1/2 small onion halved
1 tbsp. lemon juice
1 tsp. salt
1 tsp. dry mustard powder
1 tsp. sweet paprika
1/3 tsp. garlic powder
Dash pepper

Put all ingredients in a blender. Mix at a medium high speed until blended.

This dressing is reminiscent of the Duncan Hines French Dressing that was popular in the 60s.

To use as a marinade for salmon, put salmon steaks or filets in a ziplock plastic bag and pour in a generous amount of the dressing. Refrigerate for at least 3 hours or overnight. Grill or broil but take care not to place the fish too close to the flame or broiler element, otherwise the sugar in the marinade will burn the outside before the fish is cooked.

Poster's Notes:
With the recent talk about salmon, I thought I'd pass along a simple recipe for French Salad Dressing. It very closely approximates a recipe my mother used to marinade salmon, which is a family favorite around here.

Posted by Scott Mann

Nutritional Info Per Serving: N/A