She was actually my Great-Aunt – my paternal Grandmother’s sister – born Carrye Lee, 1902, in Harrisonburg, Virginia, the third of six children and raised on the family farm during her younger years. At some point in my childhood, she came to live with us and both she and my Grandma shared a little one bedroom dollhouse of a place connected to our home by way of a patio. They were like two peas in a pod and, while able, were busy little bees – ever active, hands at work, always with a purpose.
I think what I cherish the most when I think of Aunt Caddy are the memories of times when our family and hers would come together for special occasions, meals, or just a good old visit and that was frequently. Oh, the yummy things that would come from that tiny kitchen! In hindsight, I have to smile when I think of the sheer number of people that we somehow squeezed around two tables so that we could all sit down together. Among laughter and love, we shared so many good times with extended family over the years – all of which are now sweet memories.
I think of her often – how she always called my son “Puddin Tane,” how she was always impeccably dressed, how she was actually more like another Grandma to us, how she could NEVER eat her chocolate ice cream without dripping it on the front of her blouse,(lol) but especially when I make this dressing. It is SO good! (as in sip the remainder from the bottom of the salad bowl good) It is sweet and fresh, perfect for summer salads, and super easy to make.
- ½ cup vegetable oil
- 1 cup cold water
- ½ cup sugar (scant) (sugar substitute can be used – just be mindful of the ratio for your chosen sweetener)
- ¼ cup cider vinegar
- ½ tsp. Salt
- ¼ tsp. Pepper
- ½ tsp. Onion powder
- ¼ tsp. Garlic powder
- 1 Tbsp. Ketchup
There’s absolutely nothing tricky about this recipe. It’s a “dump & shake” kind of thing and always a success.
I use this old 2-qt. jar and a regular canning ring/lid.
Granted, it is a small mouth jar so if you’re rather sloppy like me would find it easier to use a canning funnel, go for it.
I add all of the liquid ingredients first, but you know what, it makes no never-mind in what order you put it all together.
When it looks like you’ve created a science project gone wrong everything has been added, slap that lid on there and give everything a good what for. Shake until the sugar is completely dissolved.
Voila! That’s it!
A yummy, sweet dressing that everyone will love.
A few things:
- I almost always double the recipe. (as shown in the graphics)
- It can be made ahead of time and kept in the fridge to grab and go. The oil will separate so just give it another shake.
- As mentioned above, artificial sweeteners can be substituted, but adjust for recommended amounts.
This particular salad is waiting for some sliced chicken breasts straight from the grill.
Fresh salad, sweet dressing, grilled anything – Summer memories…
Food is always so much better when the recipe brings sweet memories.