Walnut oil is worth seeking out for this tasty dressing; store leftover oil in the refrigerator.

Maple-Mustard Vinaigrette

walnut oil, or canola oil

maple syrup

cider vinegar

mustard

soy sauce

salt

pepper

Whisk together oil, maple syrup, vinegar, mustard, soy sauce, salt and pepper in a small bowl.


I use this vinaigrette over a spinach chevre beet salad with toasted pecans... I get rave reviews from everyone! Could probably be used for loads of other things... very hardy can stand up to other strong flavors...

what a waste of expensive ingrediants terrible tastes of only mustard and vinegar.

I'll be honest and say that I can never stick to a recipe exactly as given. I wanted to see what it would taste like with a lower fat content so I cut the walnut oil in half and added a little extra mustard. It was amazing. I can only imagine the original is probably better with the extra walnut oil but I certainly didn't miss it in mine. I think that using the walnut oil instead of the canola was key in being able to cut the fat content. The flavor adds so much to this dressing. For those wanting to try this recipe with a lower calorie content my modification is as follows: 1/4 c walnut oil 1/4 c maple syrup 1/4 c cider vinegar 2 1/2 T mustard 1 T soy sauce 1/2 t salt 1/2 t pepper I used fitday to calculate the total calories of the batch and used that to calculate the calories per tablespoon. This modification gives only 46 calories per tablespoon which is great for those like me who love to slather their salads in dressing. To the original recipe creator thank you so much for giving me such an excellent base to work on! Well done! I've been eating mine over romaine radicchio raw pecans and apple-juice sweetened dried cranberries and have relished every last bite!

maple-mustard vinaigrette

Total: 5 minutes

Author : EatingWell Test Kitchen

Ingredients

Instructions

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