This creamy Maple Mustard Vinaigrette takes literally 5 minutes to make. It’s a delicious all-purpose salad dressing, but we especially love it over greens with sliced Sweet Apple Cider Pickled Beets, goat cheese and roasted walnuts. If you don’t have pickled beets, try these Maple Roasted Beets over greens instead. Sometimes I throw in sliced red onions too.
Why didn’t I start making my own salad dressings decades ago? They’re so quick to throw together. And, oh-my-gosh – they are much tastier. I’m hooked. Homemade dressings can be better for us. It’s all about choosing quality ingredients.
Salad is on the menu for lunch and dinner. As long as there are fresh lemons, limes, olive oil, fresh garlic, and assorted vinegar in the pantry, I can go to town and create all kinds of concoctions. Eating fresh and clean can take more time in the kitchen. I’m constantly looking for ways to be more efficient with food prep. That is why when making homemade dressings, a double or triple batch is in order. They do keep well for 2 – 3 weeks refrigerated.
This hand-held blender does the job quick and clean up is much easier than using a big blender. It’s a handy tool for many tasks. I tried living without one and life was miserable 🙂 I’ve learned they don’t last a lifetime, it seems they need replacing every 3 years or so. This one cost me about $40.00.
After the ingredients get completely emulsified….
the dressing gets funnelled into a user-friendly salad dressing dispenser.
This recipe is adapted from Terry Walters cookbook Clean Food. This makes enough to last us 2 weeks. Let me know if it becomes a favorite of yours, too!
Savor this beautiful summer. The sunsets here have been striking and awe-inspiring.
3 cloves fresh garlic
2 heaping teaspoons Dijon mustard
4 tablespoons pure maple syrup
2 tablespoons fresh lemon juice
1/3 cup red wine vinegar
1 cup extra virgin olive oil
1/2 teaspoon sea salt
Place all ingredients in a wide mouth quart size mason jar. Emulsify for a minute or two with a hand-held blender.