Retro French Dressing (But Make It Cool Again)

This is that nostalgic, orangey-red, sweet-tangy dressing your grandma probably had in her fridge — but with a tiny smoky upgrade. It’s giving diner salads and vintage Tupperware, in the best way. But it also happens to be delicious on modern-day chopped salads!

I like to call this my “ketchup salad dressing” when I’m being unserious, but don't let the name fool you — it’s well-balanced, flavorful, and so easy to make. One bowl, no blender, done in 5.

Instructions

• In a small bowl or jar, whisk together the ketchup, vinegar, sugar, mustard powder, and smoked paprika.

• Slowly drizzle in the oil, whisking until smooth and emulsified (or shake it up in a jar ORR use an electric milk frother to blend everything together directly in a jar).

• Add salt and pepper to taste.

• Store in the fridge in a sealed container. Shake before each use!

Ingredient Swaps

If you don’t have:

• White vinegar → Try apple cider vinegar or lemon juice for a softer tang

• Smoked paprika → Use sweet paprika or a tiny dash of chipotle powder for smokiness

• Mustard powder → Sub with a small squirt of prepared mustard

• Sugar → Maple syrup or honey works great too (just reduce slightly to taste)

Put it on...

DINER CHOP SALAD:

Iceberg lettuce / shredded cheddar / cucumber / tomato / red onion / croutons

CRISPY CHICKEN SALAD:

Romaine / breaded chicken strips / corn / cherry tomatoes / avocado / crunchy tortilla strips

STEAKHOUSE WEDGE (BUT CHOPPED):

Chopped romaine or iceberg / (turkey) bacon bits / halved grape tomatoes / hard-boiled egg / red onion