Maple Mustard Vinaigrette

Maple Mustard Vinaigrette

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.

Sweet Apple Cider Pickled Beets

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.

This huge garden is keeping us busy harvesting mountains of fresh greens daily. Maple Mustard Vinaigrette

Maple Mustard Vinaigrette

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.

Maple Mustard Vinaigrete

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.

Maple Mustard Vinaigrette

After the ingredients get completely emulsified….

Maple Mustard Vinaigrette

the dressing gets funnelled into a user-friendly salad dressing dispenser.

Maple Mustard Vinaigrette

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.

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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

Directions:

Place all ingredients in a wide mouth quart size mason jar.  Emulsify for a minute or two with a hand-held blender.

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8 Comments on “Maple Mustard Vinaigrette”

  1. I will have to try this one! Where did you buy your salad dressing dispenser?
    I’ve been making the kale stir fry with onions, garlic, with fried eggs or other protein. It’s super easy and quick and goes well with almost any meat dish.

    1. Debbie, I’m sorry, but I can;t remember where I picked those up. It’s been awhile…maybe Cash n Carry? Happy to hear kale with onions is becoming a favorite! Anytime you want some from our garden, let me know. We have lots to share.

  2. Maple syrup – I wonder where I can get some of that? Oh yeah, I live in Vermont! Can’t wait to try this one!

  3. Loved this dressing, Amy. I added 1/4 teaspoon Chinese hot mustard for an added kick and it was delicious. Thanks for sharing!

  4. I just made this for my lunch salad and dinner salad tomorrow. It’s very tasty! I only know one other dressing that I really like and make that has more of a southwestern taste. Now this recipe bumps that one down a notch.

    I also made the banana mocha smoothie and it does give a little boost of energy after drinking it. It’s delicious! Thank you for these good stuff, Amy!

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