Sweet French Dressing

*Chef's Note: I recently jumped into the world of eating lots of fruits and vegetables (you know about that whole food pyramid thing? Genius!). One thing that smoothed my transitions from a few veggies to a lot of veggies was this dressing. I could eat a whole raw cucumber dipped in this shockingly bright orange sauce and be a happy happy girl. It's particularly tasty on slightly bitter veggies like spinach and cucumbers rather than sweeter, milder ones like carrots.*

Sweet French Dressing (a.k.a. Nikki Sauce)
from my little sister's friend Nikki

3/4 C sugar
1 tsp salt
1 TBS Worcestershire Sauce
1/4 C ketchup
1/3 C apple cider vinegar
1 scant C vegetable oil (NOT Canola oil)
1 tsp grated or finely chopped onion (of if you're lazy, 1/2 tsp onion powder)

Combine ingredients in blender and blend for about 60 seconds. The dressing will be the color of a bandaid (no kidding), but as it sits it will deepen to a bright orange.

Tips:
*The oil shouldn't separate, but if it does, blend until it emulsifies.
*If you like a more acidic dressing, only add 1/2 C of sugar
*I make this in a pint sized wide-mouth Mason jar with my hand blender--it stores nicely in that same container and makes very little mess.
*This recipe halves well (especially if it's feeding two people) and keeps in the fridge for about 2 weeks.