Vermont Salad Dressing

We had this dressing for the first time many years ago when visiting Vermont on business. It was just a normal business trip until the first plane hit the World Trade Center. Yep, it was that awful day, 9/11.

My two traveling partners and I were originally scheduled to meet in the World Trade Center that morning, but as fate would have it our hosts switched the meeting the week before to their corporate office in Burlington. Since corporate jets were grounded, and we happened to take one of our company jets to the meeting, we were stuck there for 5 days.

There weren’t many good things to remember from that week but it was the first time I had Vermont Salad dressing, and I was able to wrestle the recipe from the chef. I think he got tired of seeing us most evenings for dinner.

This dressing is called Vermont because it was first conceived there and includes the use of great Vermont maple syurp. If you like a good sweet dressing you may just loves this recipe. We hope you enjoy.


  • Servings: ”6-8″
  • Difficulty: ”Simple”</p>
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1/2 Cup Olive Oil

1/4 Cup Apple Cider Vinegar

1/2 Cup Ketchup

1/3 Cup Fine Diced Red Onion

1/3 Cup “Good” Maple Syrup

1 Teaspoon Kosher Salt

1 Teaspoon Fine Chopped Garlic

1 Teaspoon Smoked Paprika


  1. Simply combine all ingredients in a storage container.
  2. Place in the refrigerator for at least 2 hours.
  3. Mix again and serve. 

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