by Starr Rathburn

Created on: July 08, 2010   Last Updated: July 19, 2010

How to Make Hawaiian Salad Dressing

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In Hawaii, when they say something is “óno” they mean delicious. This salad dressing recipe fits that description perfectly. This can be used as a dressing for any green salad, but it also makes a great marinade for fresh vegetables. (Recipe for marinated veggies included at end.)

Since I first tried this recipe, I've made a few changes. When you make this, you can change it according to your own tastes, too. Several variations are listed at the end of the article. Every time I make this for our lu`aus, it's a hit. Why not share a smile and a fabulous salad with your family today?

* ONO SALAD DRESSING *

(Makes about 2 cups)

INGREDIENTS:

1 cup canola oil

2/3 cup sugar (or 1/2 cup Splenda)

1/2 cup vinegar

1/2 tsp dry mustard

1 clove garlic, peeled

1/4 tsp Worcestershire sauce

2 or 3 thin slices of onion

salt and pepper to taste

(also see Variations, below)

METHOD:

1. Place all ingredients into a blender, food processor, or “Bullet” and pulse a bit to get started.

2. Blend for about 1 minute, 'til creamy. If necessary, use spatula to push down ingredients.

3. Taste, then season as you like with salt and black pepper.

4. Let stand for 20 minutes. Strain. Pour into carafe and serve with your favorite green salad.

* MARINATED VEGGIES *

When marinating vegetables, I like to use fresh veggies that are crunchy yet have varying colors, to add to the visual appeal. Chopsticks are often used at lu`aus, so I chop veggies into bite-sized pieces. I use the following in about equal amounts, but feel free to use your own family favorites as desired. Veggies should total about 3 cups.

INGREDIENTS:

cucumber

zucchini

yellow squash

red bell pepper

onion

tomato (for contrast)

frozen green beans

ono salad dressing (about 1 cup)

METHOD:

1. Rinse green beans in cool water and drain about 5 minutes.

2. Slice or chop each vegetable and toss into a (non-aluminum) bowl. Add green beans.

3. Pour enough dressing into the bowl to cover the veggies a little less than halfway. Give a light toss to combine.

4. Cover bowl and refrigerate for at least an hour.

5. Stir gently and serve with a slotted spoon.

VARIATIONS & TIPS:

# Replace Worcestershire sauce with light soy sauce.

# Replace apple cider vinegar with red wine vinegar or white vinegar.

# Replace up to half of the canola oil with olive oil.

# If you love garlic, use two cloves.

# Salt, black pepper, and sugar or Splenda can be adjusted according to taste.

# Freshly-ground black pepper and sea salt enhance flavor.

# Vidalia, red, or green onions can be used, depending on your mood and preferences. If using sweet Vidalia onions, you may want to reduce the sugar to 1/2 cup.

# Always use two parts oil to one part vinegar.

This salad dressing recipe originally came from “Favorite Island Cookery, Book III,” a book I've used so much it's falling apart. I've made several changes to the recipe since preparing this for the first time. I hope you enjoy my version.

To learn more about the Favorite Island Cookery books of Hawaii:

http://archives.starbulletin.com/1998/11/18/features /request.html

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