Vermont Salad Dressing

From: Chef #201225

On Aug 3, 2008

From: Roxygirl in Colorado

On Feb 23, 2008

Much better than a store-bought French dressing. Served on field greens, yellow pepper. Loved the delicate sweetness. Thanks, Miller, for posting. Roxygirl

From: ThatBobbieGirl

On Jun 27, 2002

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.

From: Victoria1

On Jan 30, 2002

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!