Maple Vinaigrette Dressing
You'll love this naturally sweet, maple salad dressing without mustard!
Servings: 3
Calories: 220kcal
Ingredients
Maple Vinaigrette (makes just over ¾ cup)
- 6 Tablespoons apple cider vinegar
- ¼ cup olive oil (I use regular)
- 3 tablespoons pure maple syrup
- ⅛ teaspoon black pepper
- ⅛ teaspoon garlic powder
- 2 sprinkles salt
Instructions
- Add the vinegar, olive oil, maple syrup and seasonings to a small bowl or container and whisk to combine.
- Add some dressing to your salad to taste. Store leftover vinaigrette in a sealed container in the refrigerator for up to two weeks. You will need to whisk it to re-combine when you use it again. (See notes.)
Notes
- Pure maple syrup has bold flavor and works better than pancake syrup here.
- The oil will rise to the top and solidify during refrigeration. You can run the jar under very warm water and whisk the vinaigrette to emulsify it again. Or, let the dressing sit at room temperature for 30 minutes before whisking it or shaking the jar.
Nutrition
Calories: 220kcal | Carbohydrates: 14g | Protein: 0.03g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 15mg | Potassium: 70mg | Fiber: 0.03g | Sugar: 12g | Vitamin A: 0.5IU | Calcium: 25mg | Iron: 0.2mg
