Have you ever tasted a restaurant dressing so delicious that you couldn’t stop thinking about it? That’s precisely what happened the first time I tried Merichka’s iconic salad dressing. This small-town Illinois restaurant has been serving their signature dressing for decades, and once you taste it, you’ll understand why locals drive for miles just for a salad!
The first time I recreated this dressing at home, my neighbor Karen, a salad dressing connoisseur, raised an eyebrow skeptically when I mentioned ketchup was the base. After one taste, she immediately pulled out her phone to take a picture of my recipe card! This unique combination creates a sweet-tangy flavor profile that transforms even the simplest garden salad into something extraordinary.
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What Makes Merichka’s Dressing Special
If you’ve never heard of Merichka’s, it’s a beloved institution in Joliet, Illinois, famous for its “poor boy” sandwiches and distinctively delicious house salad. Their signature dressing might sound unusual with ketchup as the main ingredient, but trust me—the balance of sweetness, acidity, and seasoning creates something truly magical that enhances everything from simple lettuce to elaborate salads.
What I love most about this recipe is it breaks all the conventional salad dressing rules yet creates something uniquely craveable. The ketchup provides natural sweetness and body, while the vinegar and black pepper deliver the perfect counterbalance of tang and spice.
Why This Recipe Works
The secret to this dressing’s success is its perfect balance of sweet, tangy, and savory elements. The ketchup provides a tomato base with natural sweetness and thickness, while the oil creates the ideal emulsion. Vinegar adds the necessary acidity that brightens the flavors, and the generous amount of black pepper adds a distinctive spiciness that cuts through the sweetness. The simplicity of just stirring everything together means anyone can make restaurant-quality dressing at home in minutes.
Ingredients
- Ketchup – Forms the distinctive base of this unique dressing
- Vegetable oil – Creates the proper emulsion and mouthfeel
- Vinegar – Provides essential acidity that balances the sweetness
- Water – Thins the dressing to the perfect consistency
- Sugar – Enhances the sweetness and creates the signature flavor
- Black pepper – Adds a pronounced spiciness that cuts through richness
- Garlic powder – Contributes savory depth without overwhelming
Step-by-Step Instructions
- Measure 1 cup of ketchup and add to a medium mixing bowl.
- Add 1 cup of vegetable oil to the bowl.
- Pour in 1/2 cup of vinegar.
- Add 1/4 cup of water.
- Measure 1/2 cup of sugar and add to the mixture.
- Sprinkle in 1 tablespoon of black pepper.
- Add 1 teaspoon of garlic powder.
- Whisk all ingredients together until thoroughly combined and the sugar is dissolved.
- Transfer to a salad dressing bottle or jar with a tight-fitting lid.
- Refrigerate for at least 1 hour before serving to allow flavors to meld.
- Shake well before using.
Chef’s Notes
For the most authentic flavor, use plain white distilled vinegar as used in the original Merichka’s recipe. However, apple cider vinegar works well for a slightly different flavor profile. The dressing will separate when stored—this is normal and expected. Simply shake vigorously before each use to recombine. For a smoother emulsion, blend all ingredients in a blender or food processor instead of whisking by hand.
Storage Instructions
- Store in an airtight container or salad dressing bottle in the refrigerator.
- The dressing will keep fresh for up to 2 weeks when properly refrigerated.
- Natural separation will occur—shake well before each use.
- Do not freeze this dressing as it will affect the emulsion and texture.
- If the dressing becomes too thick after refrigeration, add a tablespoon of water and shake to adjust consistency.
Merichka’s Sweet & Tangy Salad Dressing – Famous Recipe
Ingredients
- 1 cup Ketchup
- 1 cup Vegetable Oil
- 1/2 cup Vinegar
- 1/4 cup Water
- 1/2 cup Sugar
- 1 tablespoon Black Pepper
- 1 teaspoon Garlic Powder
Instructions
- Mix all ingredients together in a salad oil bottle, chill and pour over salad. Enjoy!
I agree, I don’t why all the web sites show orange, it’s very red. Thank you for clearing that up and the revision is right on. Thx you. Long time customer
I went to grade school with the daughter and two sons of the owner, had sleep-overs where we’d go to “the tavern” for spper and watch Rosie in the kitchen making poor boys. Your recipe is correst except eliminate the water and add a small finely grated onion with the juice. Let stand at least two hours for the flavors to meld. And shake well before serving.
Use to live in Cresthill where Merichka’s is…my Mom’s recipe from way back in 60’s is same except use only 1/4 c cider vinegar and 1/2 tsp of black pepper and add 1/4 tsp. salt. (It’s my husband’s favorite)
And it’s like a French or Russian dressing. Red, not like picture. The picture looks like a thousand island or something.
k so I go to post my comment and I am new so I type everything and put a name, email, password and then a disappearing act…everything I typed is gone…ok 2nd time around……I was floored when I saw this recipe on here…being a resident of Joliet my entire life and now reside in Crest Hill!!! I too have this recipe and received it from my mom’s friend who worked there for a long time many years ago and was close friends with the family there…I have just about everything that Phil put on his recipe, except these differences…I have apple cider vinegar instead of vinegar, (I am sure the difference is not that drastic) also I have 1 tsp pepper and 1/4 tsp salt. My family loves this salad dressing so much I usually have to make a double batch or it is gone quick 🙂 I WOULD love the actual recipe for the garlic butter, however Merichka’s does sell the butter in 3 different size tubs and they are pretty reasonable price (not so good for those of you that are from here and have moved away though). On another note…every 4th of July cookout my uncle uses the garlic butter to make grilled garlic butter shrimp…it is soooo yummy and is gone quick(even though every year more shrimp get made then the year before lol)
The recipe for the steak poorboy is simple: Grilled cube steak with lots of garlic butterine (garlic, butter, margerine) slathered on lightly toasted french bread. Add hamburger pickles on the side; I like swiss cheese on mine. Add a twice-baked potato with the salad and you have the poor boy plate. Enjoy!
What is used on the cube steak when grilled? What measurements are used for garlic, butter, and margerine?
I’m the one that posted the recipe with “my source must be kept secret” and I can tell you 100 percent that this is the recipe.
I was glad to find your found secret, I used to have it because my friends had it from their sister working there. Thanks to you I have it again, awesome! The picture you have does not look like the bright red color that it really looks like, oh well, they will see.
I am so glad that you really enjoy this salad dressing!
Yeah, I posted the recipe, CopyKat added the picture, not even close, but this is the authentic recipe. I’ve had it since the 1960’s.
Hi Phil,
Thanks for posting the recipe for everyone to enjoy!! 🙂 I don’t understand why people (aka “Paula” below) won’t post the recipe for others to enjoy….That’s what this website is all about! Food is meant to be enjoyed and of course SHARED with others!
I went to Med School in Chicago and really enjoyed and now miss this dressing. Thanks again!!
Hi Bernie:
Could be she’s part of the Merichka family and she’s discouraging people. I lived in a small town in Illinois where the owner of Merichka’s also lived and he gave me the recipe. I also have the recipe for the poorboy. My family has enjoyed this for many decades and I posted it on Copykat.
This is absolutely authentic and if you use the recipe exactly (I like Heinz Ketchup), your taste buds and memory will confirm it.
It’s not rocket science folks!
Phil, can you please post the poor boy recipe?
How about the recipe for the po boy, and how do you make the garlic butterine?
We have been going to Merichkas for the last 35 years and I can tell you with 100 percent surety that this is NOT their infamous house dressing recipe. And I know this because I personally have the coveted recipe that we got from an employee about 20 years ago.
Well what is the recipe?
I also have the coveted recipe & love it! I lived in Joliet for 30 yrs and grew up on Merichkas food. I moved away 22 years ago but my entire family still lives there. Everytime I visit I have to have a Merichkas poorboy! I would like the garlic butterine recipe. Any help?
Hi Paula,
I grew up in New Lenox, and now I live in Florida. I sure miss Merichkas. Can you send me the recipe.
Hi Paula,
I am originally from Joliet and now live in St. Louis, far too many miles from this beloved dressing. Could you share the recipe with me as well? I could tell from the ingredient list it wasn’t the recipe I remember.
Regards.
Hi Paula,
If you know the recipe, then why not share with the rest of….
Thanks
Wrong!
I make a very similar recipe (family secret) adding minced onions and a dash of worchestershire.
First test taste with EXACT ingredients, and yep thats the stuff! YUM!!! I can’t wait for it to get chilled! Aloha!
I lived in Crest Hill in the early 60’s and my mom would take my brother and I to Merichka’s for lunch. They had the best poor boys I’ve ever eaten. This salad dressing is outstanding as well.
Thanks!!