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I absolutely love this dressing at Bob Evans.. a good friend is a prep cook for their and snuck me the recipe
- 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 pre pared 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.
We love this sweet and sour dressing with tones of onion and celery. I did use olive oil instead of butter. And added 2 tbs minced fresh onion to it. The variations look interesting too, will try them out.
The salt was way too much. I followed the ingredients exactly except I substituted 1 cup of Splenda for 1 cup of sugar. Would that affect the saltiness? It was almost inedible. I'm thinking of making another batch with no salt in order to save it. And another thing, It doesn't make 2 quarts...it makes about 2 cups.
This is a great salad dressing and is a lot like poppy seed without the poppy seeds. I've never had the colonial dressing at Bob Evans so I have no clue if this tastes the same or not. I did cut the recipe down by 4 as two quarts is just way too much salad dressing for us. Thanks for posting this GingerlyJ. Made for New Kids on the Block.