Prep 5 mins
Cook 0 mins
Out of a Betty Crocker Thanksgiving magazine. Paired with pear, cranberry, and pecan spinach salad.
- 1⁄4 cup real maple syrup
- 2 tablespoons balsamic vinegar
- 1⁄2 teaspoon Dijon mustard
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 cup canola oil
- In a small bowl, mix all ingredients except oil with a wire whisk.
- Beat in oil slowly until blended.
A very good, light dressing. I cut back the oil to only 2 tablespoons, though. Thanks for the recipe!