Shrimp and Salad

DSC_7739 (1600x1060)There is a family style restaurant not too far from us, called The Pioneer’s Cabin, that serves a decent meal of fried chicken with all the usual sides.  They really pile on the down home look, the drinks are served in mason jars and the decor is kitch rustic.  Everyone there is bright and cheerful and there is hardly anything to complain about.  They do have a salad dressing that makes their house salad worth going back for.  I was idling about today and thought about the dressing and wondered if there was a recipe.  Sure enough.  I have no idea if this is the actual recipe they use at the restaurant but it seems very close as far as I can remember it.

1 c. Sugar
1 c. Oil
1 tsp. paprika
1 tsp salt
1 tsp. celery salt
1 tsp. dry mustard
Add 1 small onion
1/2 c. Vinegar

I whipped up a batch this afternoon and used it on the salad we had with the shrimp.  We did use Splenda rather than the sugar in the recipe, and I used white wine vinegar because I had some handy.  Red wine vinegar would be worth a try.  I used a blender to liquefy the onion and the dressing was pretty frothy as a result.  I might grate the onion next time and use a whisk.