Prep 5 mins
Cook 1 min
You'd be hard pressed to find this yummy dressing outside of the Green Mountain State.
Make and share this Vermont Salad Dressing recipe from Food.com.
- 1⁄2 cup olive oil
- 1⁄4 cup cider vinegar
- 1⁄2 cup ketchup
- 1⁄3 cup chopped onion
- 1⁄2 cup maple syrup
- 1 teaspoon salt
- 1 teaspoon chopped garlic
- 1 teaspoon paprika
- Place all the ingredients into your blender.
- Blend on high speed for 1 minute.
- Serve immediately, or refrigerate.
I've been on a kick to make homemade salad dressings and this one was a BIG HIT with my family. It will save for a few days (at least) in a glass container. High recommend!
Wow. This was so easy to make, and well worth the minimal effort. I didn't even chop the onions and garlic, just tossed everything in the blender and whirled. I would categorize this as a Creamy-French type dressing, which I usually care for only occasionally, mostly because the flavor gets to be too overpowering, I think. But I will definitely make this one more than occasionally! I tried it because the maple syrup intrigued me, and because I happened to have a bunch of it on hand. I didn't make any substitutions at all (Just thought I'd throw that in there) and this dressing was wonderful. Flavorful but not too kick-you-in-the-face tangy like a lot of this type can be. I had a lot more salad than I usually do on the night I made this. The next day, I used it, along with a bit of mayo, on ham sandwiches, which was abosolutely fabulous. Then, we used it on a dinner salad with crumbled bleu cheese sprinkled over the dressing - a combination which I reccommend.
We can't buy cider vinegar or maple syrup here, so I used malt vinegar, golden syrup, and a little concentrated artificial maple flavouring. I have no doubt that it would taste better with real maple syrup, but it tastes great anyway.