Maple Vinaigrette

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!

Course Salad

Cuisine American

Prep Time 5

Cook Time 0

Total Time 5

Servings servings

Calories 177kcal

Author Oriana Romero

Equipment

Ingredients

1/4 cup (60 ml) extra-virgin olive oil
1/4 cup (60 ml)pure maple syrup (preferably Grade B)
2 tablespoons (30 ml) apple cider vinegar
1 teaspoon finely grated lemon zest
2 tablespoons (30 ml) freshly squeezed lemon juice
1/2 teaspoon kosher salt ,or to taste
1/4 teaspoon black pepper ,or to taste

Instructions

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.
Then cover with lid and store in the fridge until ready to use.
Shake the dressing just before serving, then drizzle over your favorite salad.

Notes

STORING It will keep for up to 2 weeks. Before each use, just give it a big shake since the oil and vinegar will likely separate and solidify.

WHY DOES MY HOMEMADE VINAIGRETTE SOLIDIFY?

Olive oil is made with olives and their skin has natural waxes that protect the fruit as it grows. This harmless natural wax is what make the vinaigrette solidify at low temperature. So this solidifying process is completely natural and doesn’t affect the quality at all.

HOW TO FIX A SOLIDIFIED VINAIGRETTE?

Simply let it sit out on the counter at room temperature for about 10 - 15 minutes, then give it a good shake. If you are in a rush, you may also run the jar (with the lid on) under warm water to help expedite the process. It will be good as new!

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Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition