Any salad tastes wonderful with this balsamic and maple vinaigrette dressing, but chicken or shrimp salads really benefit. It works well as a marinade for pork tenderloin as well.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 14 |
| Yield: | 1 3/4 cups |
Ingredients
- ½ cup balsamic vinegar
- ¼ cup maple syrup
- 2 teaspoons Dijon mustard
- salt and pepper to taste
- 1 cup extra-virgin olive oil
Instructions
- Place vinegar, maple syrup, Dijon mustard, salt, and pepper into a blender. Turn the blender on; pour in olive oil in a slow, steady stream. Blend until salad dressing is smooth and emulsified, 10 to 15 seconds.
Reviews
Love this recipe. We use it as a dip for boneless sweet Thai chili wings
Top shelf recipe. Followed it exactly and it’s fantastic!
Added a clove of smashed, fresh garlic to the mixture! Great!
This is our go-to dressing at home (the very best over watermelon, feta, and spring greens) and I use a pretty decent quality balsamic. Made it at my friend’s this past week with a low quality balsamic and while it was good…it wasn’t fantastic like I made a home so the balsamic definitely matters! I mean…duh lol.
I made it according to the directions, and it was very quick and tasty.
I’d use this dressing sparingly, it’s flavor is powerful but delicious and super easy to make! I made sure to use high quality ingredients such as pure maple syrup, not the standard stuff. This is a great dressing!
Love this dressing.
Yummy
This is easy, delicious and it makes a lot of dressing…..perfect to keep in the fridge for next time.
Delicious! 4 stars because I prefer a sweeter dressing, so I reduced the balsamic vinegar to 1/4 c and the olive oil down to 3/4 c; I left everything else the same.
Used grapefruit balsamic … very tasty!
Wonderful, my guests enjoyed a great salad with this dressing.
I made this again last evening. However, I made a mistake in that I added 2 Tbsps versus 2 Tsps of Dijon mustard. I am glad I did so as it gave it a bit more depth of flavour. As Michael Smith would say, “A recipe is just a guide”.
I tend to lean toward creamy dressings.. Ranch to be exact.. Lol I am not a big fan of vinaigrette because they are usually too tangy.. So if I am make them I am always putting a ton of honey… But this Receipe is AMAZING… I will never make another dressing. This will always be my go to..
So simple and delicious. This will definitely be my go-to dressing. Made no changes, except I added no salt or pepper. Great on a tossed green salad.
I will definitely make this again ! Simple and delicious! Made it exactly with the ingredients given. My salad included Mixed greens although I wanted to do just spinach but both taste good sliced apples sliced hard-boiled egg chicken red onion sesame seeds cranberries with Maple Dijon dressing. If I had goat cheese I would have put it on as well !
I made it just as directed. It was great. This will be a staple for our salad dressings. My son, who does not normally like Balsamic dressing, really liked this.
I followed the recipe and then adjusted and added a bit more Dijon. I omitted the salt but did use black pepper. I added crumbled bacon to the dressing. I made a spinach salad with toasted almonds, cranberries and sunflower seeds. I used large pink, grilled shrimp with a touch of garlic on top of the spinach salad and it was great! Thanks for the awesome vinegrette!
this has become my favorite salad dressing! And the maple flavor is not overwhelming but delicious!
This is good! After reading some of the quantity comments, I used only 1/3 cup of apple cider vinegar and also reduced the olive oil to 3/4 cup. I added 3 T orange juice which really brought out more flavor in comparison. I made a gallon for a fund-raising event and had several requests for the recipe. It was tossed with broccoli florets, toasted sunflower seeds, finely chopped carrots, chopped bacon, and dried cherries.
The oil/vinegar ratio was off for my tastes too much oil and I only used 3/4 cup of oil. I also felt like it was too sweet. I added another teaspoon of mustard and a tablespoon of mayo whisked in to help it stay blended for longer and to tone down the sweetness. That help a lot. I served it with a salad of butter lettuce, goat cheese, dried cranberries and spicy roasted pecans