Better than store-bought French dressing, in my family’s opinion.  There is something so satisfying about making one's own salad dressing and family and friends invariably appreciate the trouble you went to in making it.  Commercial salad dressings are normally high in sodium and almost always contain soy bean oil and other undesirable ingredients.

2/cup onion wedges (150 mL)
Liquid sucralose to equal 1/cup (125 mL)
  SPLENDA® Granular
1/cup Low-Carb Ketchup (125 mL)
1/cup mayonnaise (125 mL)
1/cup white vinegar (60 mL)
1/tsp white pepper (1 mL)
1/tsp salt (0.5 mL)
1 cup olive oil (250 mL)

In blender, combine onion wedges, liquid sucralose, OR SPLENDA® Granular, low-Carb ketchup, mayonnaise, vinegar, white pepper and salt.  Blend.  Slowly add olive oil through lid, while whipping on lower speed, until well blended.

Helpful Hints:  This dressing should last 3 weeks or more in the refrigerator in a sterile jam jar.  You may use the Ketchup on page 54 of Low-Carbing Among Friends, Volume-1. If you need less dressing, halve the recipe.

Yield: 3 cups (750 mL)
1 tbsp (15 mL) per serving
59.2 calories
0.1 g protein
6.3 g fat
0.4 g net carbs