Spinach Salad With Maple-Dijon Vinaigrette

READY IN: 30mins
Recipe by Chemaine

Syrup provides body and a rich, sweet base to the dressing

Top Review by SoDakCook

I originally obtained this recipe from Cooking Light magazine. I intended on posting it, but found it was already here. I often double the dressing recipe and keep it in the fridge. My daugher is addicted to this dressing and would probably drink it if I would let her! I often make variations on the salad - pear instead of apple, addition of blue cheese, etc. I don't care for raw mushrooms, so I usually leave them out. Grated carrot is a nice addition. I also use olive oil instead of the canola oil. Thanks for posting - this is really a great recipe!!!

Ingredients Nutrition


  1. Combine first 8 ingredients in a large bowl, stirring with a whisk.
  2. Add mushrooms and remaining ingredients; toss well to coat.

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