Making your own salad dressings is not as complicated as I had thought it might have been when I first decided, no more bottled salad dressing for us. And of course, I should have known, but there is always that little bit of doubt when we make any change to our usual routines. And then later on we remember that all the generations before us did not eat complicated food, just healthy food. And that included salad dressings.
Maple Balsamic Vinaigrette
by the seat of my pants!
makes about 1 cup
Drizzle over fresh salad greens as well as fresh and/or lightly steamed vegetables of all kinds!
With a backyard garden, salads played a large role in the evening's meal.
As a matter of fact, salads were often the mainstay of a meal because of the garden that most households had in the backyard. You will see many different salad recipes and salad dressing recipes in vintage cookbooks. I will admit that some recipes seem unusual to me, but I had (notice I said had) a narrow view of what a salad was, for many years. In my mind it could only be this salad, tossed greens with a chunky (purchase from the store) blue cheese salad dressing.
Until I realized...
That I was really wanting to eat a bowl of blue cheese dressing with a few lettuce pieces scattered throughout so I could feel virtuous about my healthy eating! With no nutrition there, soon, I came to my senses...
That's when things started to change when it came to salads and salad dressings.
And from there the game was on! Not only did I come to love all sorts of salads made from many different vegetables, but also homemade salad dressings. Salad dressings that were made from real ingredients right out of my own pantry. With no thickeners, or modified ingredients and no glass bottle that only held about 8oz of dressing for a large price tag! A salad dressing that brings the flavors of all those healthy ingredients in the salad, together. To be enjoyed.
Four ingredients never tasted so good!
Maple Balsamic Vinaigrette is piquant, easy to make, and easily made from pantry staples. And a favorite around here! With only four ingredients (because no one counts salt and pepper in a four-ingredient recipe!) you just can't go wrong! Use your favorite oil, we like avocado oil. And choose the mustard you enjoy, we have made it with both spicy brown and Dijon, and trust me, it is delicious each time, no matter the mustard used. Now, you can bring on the tossed greens, please!
Some additional thoughts on this recipe:
Leftover steamed or roasted vegetables are wonderful drizzled with this dressing and served as a first course.
For the easiest and freshest salad, slice some tomatoes, and drizzle each slice with a touch of Maple Balsamic Vinaigrette.
We prefer avocado oil as it does not harden when refrigerated. But please, use what you love!
Ingredients needed for this recipe:
- maple syrup
- balsamic vinegar
- Dijon mustard, or
- spicy brown mustard
- oil
- salt
- pepper
You will also need the following:
- liquid measuring cup
- measuring spoons
- storage/shaker jar
Maple Balsamic Vinaigrette
by the seat of my pants!
makes about 1 cup
UPDATED: 10.18.2023
1/2 c oil - we use avocado oil
1/4 c pure maple syrup
1/4 c balsamic vinegar
2 t prepared Dijon or spicy brown mustard
salt and pepper to taste
Combine all ingredients in a screw-top jar or salad dressing condiment jar. Screw on the top, and shake well.
1/2 c oil - we use avocado oil
1/4 c pure maple syrup
1/4 c balsamic vinegar
2 t prepared Dijon or spicy brown mustard
salt and pepper to taste
Combine all ingredients in a screw-top jar or salad dressing condiment jar. Screw on the top, and shake well.
Drizzle over fresh salad greens as well as fresh and/or lightly steamed vegetables of all kinds!
Storage options for Maple Balsamic Vinaigrette. Store covered in the refrigerator for up to 14 days. Shake well before serving.
UPDATE:
For your convenience, a "copy and paste" version of Maple Balsamic Vinaigrette has
been included below.
You may also enjoy: 
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Printable "copy and paste" version:
Maple Balsamic Vinaigrette
by the seat of my pants!
makes about 1 cup
by the seat of my pants!
makes about 1 cup
UPDATED: 10.18.2023
1/2 c oil - we use avocado oil
1/4 c pure maple syrup
1/4 c balsamic vinegar
2 t prepared Dijon or spicy brown mustard
salt and pepper to taste
1/2 c oil - we use avocado oil
1/4 c pure maple syrup
1/4 c balsamic vinegar
2 t prepared Dijon or spicy brown mustard
salt and pepper to taste
Combine all ingredients in a screw-top jar or salad dressing condiment jar. Screw on the top, and shake well.
Drizzle over fresh salad greens as well as fresh and/or lightly steamed vegetables of all kinds!
Storage options for Maple Balsamic Vinaigrette. Store covered in the refrigerator for up to 14 days. Shake well before serving.
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this sounds delicious, especially this time of year. Salad dressings really are an easy thing to make, I need to get in the habit of making my own again. Thank you for sharing this recipe!
ReplyDeleteYou are welcome! Thanks for stopping by.
DeleteSounds yummy! Thanks so much for linking up at the Unlimited Link Party 74. Pinned.
ReplyDeleteThank you Dee, and as always, thanks for hosting.
DeleteMaple anything works for me, I would try this. I put a bit of maple syrup in my cole slaw and it cmes out very well.
ReplyDeleteRight, I would marry real maple syrup, if I could! Thanks for stopping by, I appreciate it!
DeleteI love a good balsamic dressing, store bought leaves much to be desired. Yours looks delicious!
ReplyDeleteThank you!
DeleteSounds great!! Thanks for sharing at My Big Fat Menopausal Life's Share the Wealth Party. Have a wonderful week!
ReplyDeleteHelen, thanks so much!
DeleteI usually make honey/oil/balsamic dressing. I am trying it with maple syrup next time :)
ReplyDeleteThanks for sharing at the Friday with Friends link party.
Rachelle
Rachelle, maple is a favorite around here! And it works perfectly in this vinaigrette. Thanks for stopping by, I appreciate it.
DeleteI love making my own vinaigrettes - there are so many possible flavour combinations as you say, Melynda. I like the idea of using maple syrup - I often use honey but maple syrup would add a whole other flavour dimension.I agree with you about an over-dressed salad - it's important the dressing is just a highlight, not the main event. Thank you for sharing and for being a part of the Hearth and Spul Link Party!
ReplyDeleteAny time April!
DeleteI like a homemade dressing and this sounds easy and delicious with the maple syrup.
ReplyDeleteJudee, thank you!
DeleteThis sounds so delicious!
ReplyDeleteJoanne, thank you!
DeleteMelynda, this sounds delicious! I’m sure it tastes amazing. Thank you for sharing it with us at the Crazy Little Love Birds link party #10.
ReplyDeleteStephanie thanks so much for hosting, I appreciate it. Have a great week ahead.
DeleteI'm featuring you when the next party starts this week, thanks for sharing with us at the To Grandma's house we go link party!
ReplyDeleteTaralynn, thanks so much, and thanks for hosting, I appreciate it. Have a great week ahead.
Delete