Prep 5 mins
Cook 0 mins
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.
- 59.14 ml light olive oil
- 118.29 ml salad oil
- 36.97 ml dijon-style mustard
- 44.37 ml maple syrup
- 29.58 ml vinegar
- 59.14 ml half-and-half
- 0.25 ml salt
- 1 garlic clove
- 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.
This was great! I cut back on the oil to just 1/2 cup of olive oil and the maple syrup to 1 tbs. It was still delicious but we don't like things to sweet in our family. I will make it again for sure.
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.)
This is a wonderful salad dressing! Used it on a plain old salad with left over pork chop meat on it. My hubby even loved it though is will usually only eat 1000 Island. Thank you!