Sweet Red Onion Vinaigrette

A sweet zingy dressing, pink in color complete with red onion, garlic, honey and apple cider vinegar.

RECIPE INDEX

• About this recipe
• Alternatives
• Planet friendly points
• Recipe steps explained 
• More fun recipes to try
• Expiration & Storage

ABOUT THIS SWEET RED ONION VINAIGRETTE

This dressing is super versatile! Use it in a strawberry salad with candied pecans, or in a “chef’s” style salad with tomato and cucumber. This dressing was actually originally inspired by Costco’s quinoa salad. Their salad dressing was pretty similar in taste. You know I had to add the Hanna Bee Eatin twist of natural color thought. The pink color from the red onion really drives it home! Note that instead of white sugar, you’ll find there’s honey on this recipe. It adds the perfect. This recipe is designed to make more that one dinners worth. You should be able to get roughly around 3-4 dinners out of this recipe. It’s one to have around in the fridge and pull out easily when needed.

ALTERNATIVES 

Red onion.

You can totally use a white onion or 3-4 shallots! You just won’t get the pretty pink color is all.

Honey.

Feel free to sub for white sugar or agave.

Apple cider vinegar.

You can use a red wine vinegar instead. Gives some nice flavor and even more of a pink hue to your dressing.

Mayo.

Replace with Greek yogurt for a healthier alternative. I use olive oil based mayo for a healthier alternative.

Note: if you don’t want it to be creamy or want it to be a healthier version just omit the mayo. It won’t change the flavor much. Just the creaminess factor.

PLANET FRIENDLY POINTS

Making this dressing saves the earth on using single use packaging.. In this case a salad dressing bottle. I love these inverted squeeze bottles for dressings. They’re the ones we use in the shop so you know they’re good! Commercial kitchens take some beatings from the constant wear and tear. These bottles have stood the test of time. Also, I love that there’s no preservatives in this dressing. A lot of them aren’t biodegradable and are toxic to the planet and honestly not great for us humans either!

RECIPE STEPS

1 Rough chop the onion

Give the red onion a good rough chop. The goal is to pre cut the onion a bit to make it easier for your blender to break it down. Add it to the blender.

2 Add the rest of the Ingredients

Add the rest of the ingredients to the blender:

1/2c apple cider vinegar

1 tablespoons mayo

1 garlic clove

1/2c olive oil 

1 teaspoon salt

pepper to taste (I added in 6 fresh cracks of pepper)

1/2c & 2 tablespoons honey

3 Blend 

I blend mine on high for about 50-60 seconds. I’ve tried using a food processor and a blender on high. The blender gets it thinner and’s bit better blended. The food processor leaves it thick, almost like a thin apple sauce consistency. Both taste and work fine as long as you blend in the food processor till everything’s evenly combined. A few chunks of red onion skin are fine in there!

COMPATIBLE RECIPES

Toss this dressing with cucumbers, yummy arugula and these croutons

Thennnnn pair that salad with this delish zucchini lasagna 

EXPIRATION & STORAGE

Store in a squeeze bottle or glass dressing bottle in the fridge for up to 12 days.