Maple Vinaigrette is as simple as a salad dressing can get: it has only two ingredients! I find that it works best with two types of salad, spring mix and baby spinach, but it might work with other dark green leafy salads as well. My favorite way to serve Maple Vinaigrette is with some chopped (or just broken) walnut pieces atop spring mix salad, sometimes with shredded carrots. Even my 6 year old will eat a big bowl of that and come back for more, and spring mix is not among his favorite salads. The best part is that it takes only about a minute to prepare so you can throw it together right when you want it or store some in a jar in your refrigerator for another day. This recipe makes 3/4 cup of dressing.
Maple Vinaigrette
½ cup maple syrup, preferably grade B *
¼ cup vinegar (cider or distilled)
Combine the ingredients in a bowl or measuring cup and whisk together until well combined. Enjoy! Store any leftover dressing in a lidded container, such as a jar, in your refrigerator.
* Why grade B? Grade B maple syrup is darker and has a stronger maple flavor than other grades. I prefer it because of that stronger flavor. If you can't find it at grocery stores you may be able to get it at a natural food store, farmers market, or directly from a maple producer (if you live near one). Grade A will work here, it just isn't as strong.
oooh, I have GOT to try this! so simple, but I can see where baby greens and walnuts would pair perfectly!
ReplyDeleteYum! I have to get some good maple syrup next time I visit the east coast. It's hard to find anything quality here, and if we find some it's very expensive. Which makes sense, really, since I'm in a desert!
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