September 14, 2020

September Recipe of the Month: Our favorite Salad Dressing


This vinaigrette is a staple in the Culinary Crafts kitchen, as well as the home kitchens of many on our team. This dressing is simple and easy to make, and works wonderfully with so many different salads - especially those highlighting the fruits during Utah's harvest season. We hope you enjoy it as much as we do!

Vanilla Vinaigrette


  • 1/2 cup extra virgin olive oil
  • 1/4 cup champagne vinegar (or substitute Slide Ridge Honey vinegar, or lemon juice)
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract (homemade extract is highly preferred and if you have whole vanilla beans, the seeds can be used instead or in addition to extract here)
  • 1/2 teaspoon salt
  • optional fresh ground pepper to taste
  • optional 1-2 tablespoons mayonnaise


In a small bowl, combine vinegar, honey, vanilla, and salt. Mix well with an immersion blender or whisk. With your immersion blender running (or while whisking vigorously), slowly add the oil until the mixture is emulsified. Add pepper to taste if desired. Mayonnaise is an optional ingredient and will help the dressing stay emulsified - especially if you're making a large batch and/or intend to keep the dressing in the fridge for several days. Simply whisk in the mayo prior to blending in the oil.

Note: the ratios of oil to vinegar to honey are not rigid. If you want a richer, less tangy dressing, bump up the olive oil amount. If you prefer a sweeter dressing, just add more honey. This recipe gives you the basics, but the fun part is playing around and making it fit your liking or application.

As a serving suggestion, may we recommend some fabulous fresh greens from Snuck Farm, with fresh or grilled peaches, goat cheese from Drake Family Farms, and toasted walnuts.

Eat well!

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