Prep 5 mins
Cook 0 mins
A classic vinaigrette dressing for salad. It is wonderful on grain salads such as couscous and pasta, and great as a marinade for meats of all kinds. Try it on beef or pork tenderloin, pork chops, boneless chicken breasts or on surf and turf kebabs. Source: Robin Hood website
- 3 tablespoons balsamic vinegar
- 2 tablespoons maple syrup
- 1 teaspoon Dijon mustard
- 2 garlic cloves, minced
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 2⁄3 cup canola oil
- 1⁄4 cup apple juice
- Whisk together first 5 ingredients.
- Gradually add oil, whisking until well mixed.
- To thin consistency, add apple juice until desired texture is achieved.
- This dressing can be store up to 5 days in the refrigerator.
This vinaigrette is excellent! Tart and sweet and not too strong. I admit I substituted apricot fruit spread for the apple juice but I'll be making this again with the apple juice. I blended all the ingredients together in my blender and it made a thick, smooth vinaigrette...delicious! Thank you, Elly
What a great recipe! Easy and simple to put together. I used this dressing on tuboule and it was wonderful. The richness of the balsamic vinegar coupled with the bite of dijon and sweetness of the syrup was just right. The next time I make this, I want to try it on grilled romaine lettuce.Yum!! Thanks for posting, Elly! =)
This is one of our new favorite dressings. I've been using it for the last two months. It makes enough to cover a large salad. I haven't found that I've needed the apple juice.