This Maple Vinaigrette tastes amazing!! It’s Sweet, tangy, and perfect to go on top of any salad! Plus, it comes together in a flash!
Spring has officially arrived!!
And that means that our markets will fill with beautiful vegetables, fresh green leaves, and colorful fruits.
Spring is really the time to eat with our eyes, with all those beauties at our whim. I’m planning not only to feed my tummy but my eyes. I can’t wait to grab my camera, visit local farms, and snap away.
Can you tell I love this time of the year?
With the amazing produce, spring brings one of the best ways to enjoy it is with a fresh salad. So let’s talk salad.
What is the difference between a boring salad and an amazing one?
THE DRESSING!!!
This Maple Vinaigrette is anything but boring!!!
I love it.
It has just the right amount of sweetness to curb the flavor of the vinegar and lemon, and it’s super easy to make. It literally takes a minute to make.
I don’t usually buy store-bought salad dressings. I think that nothing beats whipping up a fresh batch of homemade dressing just the way you like it and controlling what goes into it. Plus, it tastes 100x better with fresh ingredients.
You can use this dressing on just about any salad you can imagine but in my next post, I will be dressing my Copycat Chicken fil A Superfood salad – my latest obsession – with this Maple Vinaigrette.
Happy Cooking!!!
This Maple Vinaigrette tastes amazing!! It’s Sweet, tangy, and perfect to go on top of any salad! Plus, It comes together in a flash!
- 1/4 cup extra-virgin olive oil
- 1/4 cup pure maple syrup (preferably Grade B)
- 2 tablespoon apple cider vinegar
- 1 teaspoon finely grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon kosher salt ,or to taste
- 1/4 teaspoon black pepper ,or to taste
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Whisk together olive oil, maple syrup, cider vinegar, lemon zest, and lemon juice. Season dressing with salt and pepper; whisk until the dressing is well blended.
The vinaigrette can be prepared ahead and refrigerated, in an airtight container, up to 3 days.
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- Dressing/Marinade Shaker
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- Glass Mixing Bowl Set
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- Balloon Whisk
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- Measuring Cup Set
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Hi! I’d love to make this in bulk (without the lemon) as a christmas gift for my family – and put into jars, do you think it would last? I can’t see why it wouldn’t?! Thanks so much 🙂
Hello Laura! What a great idea. This vinaigrette is truly delicious and would make a great gift. Vinaigrettes can be kept refrigerated for up to 2 weeks. Hope this help! Happy Holidays 🙂
OMG! I love this salad and the dressing is amazing!!! I am a huge fan of the chik fil a superfood salad but this is awesome and I can make it at home in huge batches. I had it for dinner and lunch! Thanks for sharing, I’m so glad I found this site. 🙂
Hello Donna! I’m so happy you enjoyed this recipe, it’s one of my fave too. Thank you for taking the time to come back and let me know!🙂
I took your recipe and added about 1 teaspoon of Dijon mustard and about 2 teaspoons of minced garlic (jarred kind). It is light, zingy, tangy and delicious. Great on a spring mix salad with strawberries and blueberries!
Hello Julie! It sounds delicious. I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know!🙂
I made this and loved it, but there is NO way the prep time is only 3 minutes. I don’t know anyone who can zest and squeeze a lemon in 3 minutes! It might only take 3 minutes to mix everything together if you have everything gathered and pre-measured like the cooking shows on TV. 🙂
Hello Anne! I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know!🙂