Thanks, shrinkrap. You answered it. I grew up on Del Monte, ergo “catsup”.
re dressings that keep, I keep Momofuko ranch and green goddess, as well as the above catsup based dressing in the fridge for well over a week. Just shake or wisk and serve.
A year later and I’m responding to this thread! 
I can say I’ve been eating this salad dressing for at least 25 years and haven’t gotten botulism yet! I’m no scientist but your rational makes sense to me. It doesn’t last too long around here. I go through a quart of dressing in about a month usually.
This seems to be the most “recent” salad dressing thread.
Popped up in my NYT cooking mail today, and it sounds wonderful. Has anyone tried it?
PS: Naturally, it had already been saved to my recipe box 
My new favorite: fig balsamic vinaigrette. Change out the balsamic for fresh lemon juice and ther’s #2 favorite.
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Mine is one made with preserved lemon puree, honey,olive oil, lemon juice, black garlic powder.
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That sounds really delicious! Any particular greens or salad ingredients you prefer to dress with it?
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I used it on a chard salad last night
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Did the measurements of your salad dressing get posted and I am just overlooking. And your romain salad sounds delicious. Do you have a recipe for that? If so, I would love to have the recipe. TIA.
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Hi @Wtg2Retire
No, I haven’t posted the measurements for the dressing.
Depending on how much you make it’s approx. 1-part Lime Juice, 2-parts Olive Oil, Tbls Honey, S&P to taste (about tsp salt, 1/2 tsp pepper).
The salad proportions are however you like. I use a head of Romaine, 1 Apple, 1 Avocado, about 1/2 cup cubes Robusto or Cheddar, about cup of Croutons, handful of Cranberries, handful walnuts.
I got the recipe from a friend years ago and either I can’t find the measurements or he didn’t give them to me… but it’s a delicious salad and worth attempting.
Enjoy!
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