In food processor, add onion, canola oil, vinegar, catsup, salt, pepper, mustard, Splenda, and egg white; whirl until blended.
Store in the refrigerator. Bring to room temperature before using on your salad.
Recipe makes 1 1/2 cups (24 tablespoons) - 1 tablespoon per serving.
Each Serving Totals - 1.2 Fat Grams, 2 Carbohydrate Grams, 16 calories
DO NOT OVERDRESS YOUR SALADS - Too much salad dressing will weight down the salad ingredients and mask their flavors. T he dressing's role is to highlight not to overpower the salad ingredients. A general rule is 1/4 cup of dressing for 6 cups of greens. As soon as your salad is mixed, taste a leaf to see if there is sufficient dressing. I f not, drizzle some more over the salad, a tablespoon at a time; toss and taste again.
* Other sugar substitutes to use are Xylitol and Truvia.
Dad's Goop Salad Dressing Recipe: https://whatscookingamerica.net/salad/dadsgoop.htm