Best 3 Color Salad With Maple Vinaigrette Recipes

FALL SALAD WITH MAPLE VINAIGRETTE

Fall Salad with Maple Vinaigrette image

This salad is highlighted by different greens, a bit of real maple syrup and crumbled blue cheese.

Provided by Martha Stewart

Number Of Ingredients 10

Ingredients

2 tablespoons extra-virgin olive oil
1 tablespoon cider vinegar
2 teaspoons pure maple syrup (preferably Grade B)
1 1/2 tablespoons Dijon mustard
Coarse salt and ground pepper
2 heads Belgian endive, halved, cored, and sliced
1 bunch watercress, thick stems removed
4 celery stalks, thinly sliced
1 apple, halved, cored, and thinly sliced
3 ounces crumbled blue cheese (such as Stilton)

Steps:

Whisk together olive oil, cider vinegar, maple syrup, and Dijon mustard. Season dressing with salt and pepper.
In a large bowl, combine Belgian endive, watercress, celery, and apple. Toss with dressing. Serve salad sprinkled with blue cheese.

Nutrition Facts : Calories 222 g, Fat 14 g, Fiber 9 g, Protein 9 g

TRI COLORED VEGETABLE SALAD WITH MUSTARD VINAIGRETTE

Tri colored Vegetable Salad with Mustard Vinaigrette image

Provided by Food Network

Time 26m

Yield 8 to 10 servings

Number Of Ingredients 9

Ingredients

1 clove garlic, minced
1 shallot, minced
1 tablespoon Dijon mustard
4 tablespoons red wine vinegar
3 tablespoons olive oil
Coarse grained salt and cracked black pepper
1 pound green beans, ends trimmed, blanched to al dente
4 large carrots, peeled and shredded
4 small beets, peeled and shredded

Steps:

For the Mustard Vinaigrette: In a small bowl whisk together all ingredients. Taste and adjust seasonings with salt and pepper.
For the Tricolored Vegetable Salad: Place vegetables in three separate small bowl bowls. Pour 1/3 of the dressing over each vegetable. Toss to combine. Season, to taste, with salt and pepper if needed. Let stand for at least 1 hour or up to 4 hours. Serve on platter in separate mounds.

3-COLOR SALAD WITH MAPLE VINAIGRETTE

3-Color Salad With Maple Vinaigrette image

This is again taken off the FoodNetwork for the Zaar Tour contest. I know but sorry i just don't know any Canadian recipes, but this sounds good!!

Provided by Jessica K

Categories Fruit

Time 20m

Yield 1 salad, 6 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs carrots
2 lbs snow peas
1 lb roasted peppers
1/2 lb sunflower seeds
1 cup maple vinaigrette
9 ounces old-fashioned prepared mustard
38 1/2 ounces maple syrup
19 ounces cider vinegar
1 1/2 ounces sea salt
29 ounces sunflower oil

Steps:

Peel carrots and cut into sticks 4 inches by 1/2-inch. Cook snow peas and carrots for 1 minute in the steamer and cool in cold water. Cut the roasted peppers into slivers.
Mix together vegetables with Maple Vinaigrette and sunflower seeds.
Maple Vinaigrette:.
Mix together mustard, maple syrup, vinegar, and salt, process in blender. To emulsify, add oil in a fine stream while continuing to process in the blender.

Nutrition Facts : Calories 2126.3, Fat 158.6, SaturatedFat 19.7, Sodium 3421.7, Carbohydrate 172, Fiber 12.8, Sugar 137.1, Protein 15.3

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