Maple Mustard Dressing

http://greenlitebites.com/2014/02/05/maple-mustard-dressing/
Maple Mustard Dressing on salad

I’m on a homemade condiment kick again. Every now and then I try to declare my independence from store-bought salad dressings and BBQ sauces.

I know I’ll never NOT use store-bought again, but I like to try and keep my pantry filled with more generic items that can easily be pulled together for multiple uses. Things like mustard, maple syrup and vinegar — three things that happen to be in this very simple dressing.

Maple Mustard Dressed SaladI’ve made this three times since coming up with the idea a few days ago. It’s been a great dressing to top a simple salad using whatever leftover protein I had in the fridge and some shredded cheese. My favorite combo so far has been leftover baked ham and horseradish Cheddar.

(Note: Cabot is now sending me samples of cheese as I’m part of their “cheese board”)

That’s the combination you see pictured.

I hope this idea inspires you to think outside of the salad dressing box. It’s fun, easy to make and you don’t have to be dependent on store bought stuff all the time.

  • 1 tbsp spicy brown mustard (15g)
  • 1/2 tbsp maple syrup (10g)
  • 1/2 tbsp apple cider vinegar
  • 1/2 tbsp red wine vinegar
  • 1 tsp olive oil

Whisk all ingredients together.

Maple Mustard Dressing

That’s it. You have to love simple recipes!

I drizzled it over butter lettuce, grape tomatoes, cubed ham and shredded cheese.

Maple Mustard Dressing on salad

And paired it with a bowl of soup. It was an amazing lunch!

Here’s the nutritional information for the dressing. Note: If you skip the oil it shaves off 40 calories and all the fat. It’s not bad that way but the teaspoon of oil makes it much more dressing like.

Approx Nutritional Information per serving
Servings Amt per Serving
1 Entire Recipe (dressing only)
Calories Fat Fiber WWPs
80 5g 0g old: 2 new: 2
Sugar Sat Fat Carbs Protein
6g 1g 7g 0g

Full Disclosure: Cabot did send me free cheese. Cabot did not compensate me for this post in any other way. All opinions expressed are my own.

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5 Comments and 0 Replies

  1. Paula

    I have been looking for some dressings for my salads. Bottled is okay, but I would much rather make my own. Even though it is winter here in WI, I still eat salads 3-4 times a week. Thanks for sharing. The best part is this is gluten free and since the Dr. advised I follow this type of diet, all GF recipes are greatly appreciated.

  2. Lisa

    I am staying away from bottled dressing too. It taste better in the salads. Thank you for sharing this recipe. Looks delicious.

  3. Barb

    There is nothing better than homemade dressing. I am going to have to try maple syrup! I use my 20 year old cruet from when I used to make the dry packet dressing and make a batch for the whole family – my go to items are balsamic vinegar, honey, dijon mustard, garlic through the press, salt and pepper and canola oil. It emulsifies so nicely and stays mixed. Thanks for so many great ideas!

  4. Amy P

    So this recipe looked so delicious that I used it as the dressing in a new salad that I made with sprouted wheat berries. It was wonderful! I posted the recipe on my blog if you want to check it out.

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