Great Autumn Salad Dressing

This is a classic recipe in our home in the fall. I have no idea where I got the recipe (and made changes of course), but it's good. Really, really good. A few years ago some non-vegetable, non-salad friends were here for dinner, raved about it, and wanted the the recipe, the ultimate compliment. What’s not to like? It’s so creamy, a bit sweet, a bit of a bite from spicy Dijon, relatively low fat, versatile on whatever autumn greens/fruits you have on hand, and super simple to make. The pics really don’t do it justice. Trust me. Just try it.
Creamy Maple Salad Dressing

1/4 cup good quality mayonnaise (lowfat is okay)
1/4 cup pure maple syrup
2 tablespoons white balsamic or Champagne vinegar
2 heaping tablespoons minced shallots, about 1 medium to large shallot
2 tablespoons Dijon mustard
1/4 cup extra virgin olive oil
Freshly ground pepper and salt to taste

I just throw everything in a large measuring cup and blended with the stick blender until thickened. It can be up to three days ahead. Cover and refrigerate. Re-whisk before using.

Salad Ideas:
Romaine, mixed greens, spinach, blue cheese, bacon, dried tart cherries, spiced cashews, and diced apples or pears. What is seasonal and you have on hand.

1 comment:

  1. Interesting salad dressing idea. I'll have to give it a try sometime. Might also be an interesting dip for pretzel bread or rolls - you know, the whole pretzels and mustard thing? Thanks.



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