|Main ingredients||oil, vinegar, sugar, tomatoes, paprika|
French dressing, in American cooking, was originally any oil-and-vinegar-based salad dressing. It is now a creamy ketchup-based dressing which varies in color from pale orange to bright red. It can be made by blending olive oil, vinegar, tomato paste, ketchup, brown sugar, paprika, and salt. In the United States during the 1950s, manufactured "French dressing" was developed. The manufactured version is sweet and colored orange-to-red from the use of paprika and tomatoes. In manufactured versions, "French dressing" is generally a pale orange and creamy, while "Catalina French dressing" is generally bright red and less creamy.
- Xavier Raskin (1922). French Cookbook for American Families. Philadelphia: David McKay Co. pp. 213–214. Retrieved 30 April 2015.
- "50 Salad Dressing Recipes". Food Network. Retrieved 29 March 2017.
- Lou Sackett & Jaclyn Peska (2011). Professional Garde Manger. Hoboken, NJ (USA): John Wiley & Sons. p. 31. ISBN 978-0-470-17996-3. Retrieved 30 April 2015.
- Erin Coopey (2013). The Kitchen Pantry Cookbook: Make Your Own Condiments and Essentials - Tastier, Healthier, Fresh Mayonnaise, Ketchup, Mustard, Peanut Butter, Salad Dressing, Chicken Stock, Chips and Dips, and More!. Quarry Books. p. 94. ISBN 9781610587761. Retrieved 16 November 2017.
- "21 CFR 169.115". Retrieved 26 September 2018.
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