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Potluck Recipe of the Week: Crack Salad Dressing

WSW Intern Cookbook

Crack Salad Dressing
Tana Kellner

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.

Comments

  1. wrote on March 22nd, 2009 at 1:45 pm

    Sarah

    I use safflower oil & an extra 1/2 cup of yeast & that makes it extra delicious. some people find nutritional yeast off-putting, but the dressing is fabulous & I have yet to find someone who can guess what is in it.

  2. wrote on September 13th, 2011 at 12:26 pm

    Amanda

    Funny, I also call this dressing “crack” but I got the recipe from Hollyhock Cooks:

    http://www.worldcat.org/oclc/52286884

    I make it with 2-3 cloves of garlic, 1/2 c yeast, 1/3 c tamari, 1/3 c cider vinegar, 1/2 c water and 1 1/2 c canola oil.

    I tried it with olive oil and found I didn’t like the way it came out.

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