Bob Evans Colonial Dressing has a unique blend of ingredients that gives it a rich, zesty flavor. It's perfect for salads, pasta dishes, or as a dipping sauce.
1 cup water
1/8 cup cornstarch
1/2 cup white or cider vinegar
1 cup sugar
1 teaspoon onion powder
1 teaspoon salt
1/4 cup butter or margarine
1/2 teaspoon black pepper
1 teaspoon celery salt
1 tablespoon celery seeds
Process water and cornstarch in a blender on high speed for 1 minute or until smooth. Transfer to a 2 1/2-quart saucepan.
Cook mixture over medium-high heat, stirring constantly. Add each of the remaining ingredients, stirring well after each addition. Cook, stirring, until mixture begins to thicken and become quite smooth.
Let cool completely before pouring into a refrigerator container. Cap tightly. Keeps for about 6 weeks. Do not freeze.
Creamy Italian Colonial: After preparing the previous recipe (let cool first), add 1 tablespoon prepared mustard, 1 tablespoon light corn syrup, 1 tablespoon dried oregano leaves, 1/2 teaspoon garlic powder and 1/2 cup mayonnaise. Stir to combine well. Refrigerate. Do not freeze.
Catalina Colonial: To prepared recipe, add 1 cup ketchup and 1/2 cup sweet pickle relish.
Creamy Onion Dressing: To prepared recipe, stir in 1 carton (8 ounces) onion chip dip. Do not freeze.
Slaw Dressing: To prepared recipe, stir in 1/2 cup sour cream and 1/2 cup mayonnaise. Use within 1 week. Do not freeze.
Recipe Source: Gloria Pitzer
supersalad
For a smoother dressing, strain the mixture to remove any solid bits of spices.
Taste and adjust the seasonings as desired.
For a thinner dressing, add a bit more water or vinegar.
Store the dressing in a glass jar or bottle for the best flavor.
Shake well before each use as the ingredients may settle over time.
Try adding herbs like parsley or dill for different flavors.
Use the dressing variations to complement different dishes - the creamy Italian for pasta salads, Catalina for taco salads, etc.
Label the container with the date to keep track of freshness.
Use this versatile homemade dressing in salads, as a marinade, or as a dipping sauce.
Yes, you can use arrowroot powder or a little xanthan gum as alternatives.
White vinegar or lemon juice can be used as substitutes.
Yes, you can reduce the sugar, but it may affect the balance of flavors.
Yes, a neutral oil like canola or vegetable oil, or olive oil can be used for a stronger flavor.
The basic dressing lasts about 6 weeks. The variations with dairy (sour cream, mayonnaise) should be used within 1 week.
Add a dash of cayenne pepper or hot sauce to taste.
Yes, you can use finely minced fresh onion, but it will change the texture slightly. If desired, you can puree the mixture for a smoother texture.
Blender: For processing the water and cornstarch until smooth.
Measuring Cups and Spoons: For measuring out ingredients such as the water, vinegar, sugar, celery salt, and celery seeds.
2 1/2-quart Saucepan: For cooking the blended mixture over medium-high heat and adding the remaining ingredients.
Wooden Spoon or Spatula: For stirring the ingredients continuously while cooking.
Covered Container: For storing the finished dressing.
Salad: Use the dressing as a tangy topping for mixed greens. Its sweetness balances the bitterness of greens.
Coleslaw: Combine with shredded cabbage and carrots for a quick, zesty slaw.
Grilled Chicken: Drizzle over grilled chicken for added flavor. The acidity helps to tenderize the meat while providing a contrasting taste.
Vegetable Dip: Serve as a dip for fresh vegetables such as carrot sticks, celery, and bell pepper strips.
Fish Tacos: Use as a zesty sauce on fish tacos, complementing the flavors of grilled or fried fish, while adding a sweet-tart finish.
Marinade: Use the dressing as a marinade for pork or chicken before grilling. The vinegar and sugar can boost caramelization when cooked.
Pasta Salad: Toss with cold pasta, veggies, and proteins for a refreshing summer salad.
Sandwich Spread: Use as a spread on sandwiches or wraps. It can bring a creamy texture and a distinct flavor to a sandwich with cold cuts.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
reviews & comments
I have made this recipe and it is too thick. What did I do wrong?
Try cooking it less time. You should only be cooking it until it begins to thicken.
This recipe was pretty close to the original colonial dressing. I thought it had too much of a celery bite. Maybe the celery salt needs to be omitted or reduced. The next time I make it I will try to modify it in that way.
December 26, 2003
Made the Catalina version and it was dead on! Great copycat