Maple Dijon Dressing

Rita~'s Note:

This dressing is great on a salad of baby greens with cheese and pine nuts,chopped walnuts or pecans, plus perhaps some chopped apples or cranberries.Check out the salad recipe I made for it.

• Total Time: 5 mins
• Prep Time: 5 mins
• Cook Time: 0 mins

Ingredients:

Serves: 8-12

Yield: 1.0 cup

• 1/4 cup light olive oil
• 1/2 cup salad oil
• 2 1/2 tablespoons dijon-style mustard
• 3 tablespoons maple syrup
• 2 tablespoons vinegar
• 1/4 cup half-and-half
• 1 dash salt
• 1 garlic clove

Directions:

1. Blend together all ingredients. Add a teaspoon more of vinegar or mustard if you like a sharper taste. The dressing gets better overnight and keeps for 4 to 5 days.

Reviews

[Cook In Southwest]

This dressing is an excellent honey mustard dressing. Instead of blending everything together at once, I put all the ingredients in the blender except the oils then started the blender adding the oils slowly while running - like making mayonaise. It thickened up a bit and was an excellent dressing thickness. (It might still be that way if everything is blended together - don't know, didn't try that.) I used it per another recipe here, #121161 and had some left over, so put it on avocado and tomato slices on lettuce. Very good! This is a keeper! The maple syrup really MADE this, so don't skip that ingredient. (I used rice vinegar, but otherwise followed the recipe exactly.)

[DurangoJudy]

Very good on a spinach & clementine orange salad. Used a splash of walnut oil instead of salad oil.

[Caroline Cooks]

Am I embarrassed, Rita. I wanted to make Recipe#121161 again with left-over pulled pork. My bad---I didn't rate this fabulous dressing back in 2007. Sorrrry! It's absolutely TDF! Love it, love it, love it! UPDATE: As stated above made this again for a salad of Recipe#121161. This dressing is a sophisticated taste pleaser!