Creamy Onion Salad Dressing

 This Creamy Onion Salad Dressing does have a bit of a zing to it, I admit.  I like it though, as it’s somewhat warming during the cold winter spell we’re having.  My younger son liked this gluten free dressing so much that he not only ate it on his salad last night, he drizzled it over his chicken, declaring it a winner.

The inspiration for this recipe came from Diana Rattray’s Sweet Onion Salad Dressing over at’s Southern Food section.

It’s snowing here today and the high is 23 degrees (right now it’s a toasty 18 degrees).  I will go out later this afternoon and pick more of the lovely, luscious salad (photographed above) from my cold frame.  The cold frame keeps me in greens all year round.  Forget expensive bags of organic lettuce from the health food store –shipped all the way from California to Colorado leaving a gigantic carbon footprint right on my dinner table.  I am happy to say we have delicious, fresh picked, amazing greens right in my front yard (they cost pennies to plant).

We’re living high on the hog this winter, high on the salad green hog that is.  And since I like variety I am now endlessly inspired to come up with new dressings to eat on our home grown greens.  Hooray!

Creamy Onion Salad Dressing

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  • Place onion, vinegar, honey, mustard, and salt in a vitamix and puree on high speed for 20 seconds, until smooth
  • Turn on vitamix and drizzle in olive oil
  • Serve over your favorite greens --cooked or raw
Prep Time 5 mins
Total Time 5 mins
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!

In other news (book related, that is) Yellowscene, a Colorado magazine, recently came out with their “gift guide” edition for the holidays and featured The Gluten-Free Almond Flour Cookbook in their locavore section for Boulder, Colorado.

On the web, one of my favorite sites, (check it out for sure, it’s full of great information!), just posted their “Superfood of the Week,” feature and this week it is almonds.  The amazing Dr. Nishant Rao, wrote this post and highlighted what he called the “realistic and elegant recipes” in my gluten free cookbook, also saying that, “using almond flour as a base for your baked goods is really your best option. Your pancreas will thank you.”  I really like that last sentence, “Your pancreas will thank you.”  Those are the kind of accessible health and nutrition tips that you will find on the wonderful wellwire.

I was lucky enough to speak with the fabulous Paige from today.  Paige has a friend Dori, who is friends with Helen, my best friend from childhood; so oddly, I feel as though I know Paige very well even though we’ve not actually met in person.  Paige wrote a lovely post called “C’mon Get Healthy,” including The Gluten-Free Almond Flour Cookbook and how it will be a part of her plan for keeping fit over the holidays. The Sister Project will be giving away several copies of my book, so head on over there to win yourself one!


14 responses to “Creamy Onion Salad Dressing”

  1. I strongly encourage you to make this with mustard powder and not jarred dijon mustard. I have made it too many times with the jarred stuff and always disappointed. Seriously, make the effort to get the powder – it is so yummmmmmy!

  2. I,m excited. This is the first day of 2010 and I’ve stuck with my goal of 365 days of Gluten Free cooking. I started with something simple. Elana’s Creamy Onion Salad Dressing. I have to say I was a little unsure what the results would be with never using Agave Nectar and never using mustard. I’m totally surprised and honestly excited about the results. It has such a wonderful they said on Julie and Julia…YUM! The color is such a delightful color. I was surprised how it creamed together. I can’t wait to drizzle it on my salad tonight while at work. Our 5 year old daugther who “hates onions.” I keep reminder her that some day she will learn to appreciate the wonderful gift of flavor God put in them. She at least tried it several times. Our 8 year old said she really likes it as well as my husband. Thanks Elana for creating a wonderful dressing. Gluten free salad dressing can be so expensive. This is my first experience with using pwd mustard and my first time tasting and using Agave nectar. Again YUM! On with the adventure 364 days to go 364 recipes. My next cooking adventure/recipe will be the “Lime Chicken.”

  3. This dressing was a hit at Christmas dinner. I have been using it since then for leftovers as well– I’ve been making a cold salad of leftover turkey, wild rice/ brown rice blend, dried cranberries, candied pecans and this dressing. YUM!

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