Vermont Salad Dressing is a delicious no-cook, gluten-, egg-, nut-, soy- and lactose-free dressing made with olive oil, ketchup and maple syrup.
Special diets: Vegetarian | gluten-free | eggs-free | nuts-free | soy-free | lactose-free |
️Allergens: non vegan |
⏱ 6 mins – easy
🍽 10 servings – 152 kcal per serving
|
Serving 49g |
Fat 10g |
Sat. fat 1g |
Sodium 344mg |
|
Carbs 14g |
Fibers 0g |
Sugars 12g |
Proteins 0g |
INGREDIENTS
- half cup olive oil
- a quarter cup cider vinegar
- half cup ketchup
- a third cup onions
- half cup maple syrup
- 1 tsp salt
- 1 clove garlic
- 1 tsp paprika
TOOLS
- 1 knife
- 1 blender
- 1 jar
STEPS
Peel and chop garlic and onions.
Put olive oil in a blender. Add cider vinegar, ketchup, maple syrup, salt, paprika, chopped onions, and garlic. Blend to get a garlic mixture.
Put the vermont salad dressing mixture in a jar.
It’s ready to be served !
