Crack Salad Dressing
This salad dressing has become a staple at WSW’s lunches. I was first introduced to this recipe when on a residency at the Blue Mountain Center. Ben Strader, the resident director, can’t remember the original source of this recipe. At the Blue Mountain Center, they made it in 2 gallon quantities, a home version follows:
- 1 cup nutritional yeast
- 1/2 cup apple cider vinegar
- 1/2 cup soy sauce or tamari
- 1 cup vegetable oil (or olive oil)
- 1 cup water
- 2 – 3 garlic cloves
Blend everything in a blender and use as dressing on any vegetables. Also delicious over cooked rice or other grains.
During their internship, Lindsey Clark-Ryan, Crystal Hammerschmidt, and Sandra Brown interns dubbed this Crack Salad Dressing because of the deliciously addictive properties; the name has stuck even though the interns moved on.