Best Maple Balsamic Dressing Recipes

MAPLE BALSAMIC DRESSING

Steps:

• In a blender, combine vinegar and syrup. While processing, gradually add oil in a steady stream. Yield: 1 cup., For pork chops: Pour 2/3 cup dressing into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for at least 30 minutes. Cover and refrigerate remaining dressing., Drain and discard marinade. Grill pork chops, covered, over medium heat for 6-7 minutes on each side or until juices run clear, brushing with 3 tablespoons reserved dressing during the last 5 minutes. Drizzle remaining dressing over chops before serving. Yield: 4 servings., For salad: In a large bowl, toss greens with dressing. Serve immediately. Yield: 8 servings., For strawberries: In a large bowl, toss berries with dressing. Chill until serving.

ROASTED ROOT VEGETABLES WITH MAPLE BALSAMIC DRESSING

Steps:

• Combine the prepared vegetables in a large bowl and toss with oil. Spread onto a large non-stick rimmed baking sheet. Use parchment paper if you like, but I didn't find it necessary.
• Roast at 375 degrees for 45 to 60 minutes, stirring once or twice, until browned and tender.
• Combine the vinegars and remaining ingredients in a small bowl and toss with the hot, cooked vegetables. Sprinkle with parsley.

FALL SALAD WITH MAPLE-BALSAMIC DRESSING

Steps:

• Combine spinach, apple, Cheddar cheese, cranberries, and pecans in a large salad bowl. Toss well.
• Combine balsamic vinegar, maple syrup, and mustard in the bowl of an electric blender. Blend on medium speed until mixed well. While the blender is running, add olive oil in a steady stream. Blend until oil and vinegar are no longer separated. Add salt and pepper to taste and emulsify until creamy. Drizzle over salad and serve immediately.

EGG WHITE WITH CARAMELIZED ONIONS AND HOMEMADE FIG JAM SANDWICH WITH SALAD AND MAPLE BALSAMIC DRESSING

Steps:

• For the caramelized onions: Heat a nonstick skillet over medium heat. Add the olive oil and onions, separating them, and sprinkle with the salt. Saute for 10 minutes, then turn down the heat to medium-low and cook until the onions are deep amber in color, another 35 to 40 minutes.
• Meanwhile, for the fig jam: Combine 1/4 cup water, the figs, sugar and lemon zest in a saucepan and simmer over low heat until thick, 45 to 60 minutes. For the eggs: Heat a medium nonstick skillet over medium heat. Add 1 teaspoon olive oil and use a paper towel to grease the pan and remove the excess oil. Crack 2 egg whites into a bowl and beat with a whisk. Pour the whites into the skillet and add 1/4 teaspoon piment d'espelette and some black pepper. Cook until opaque, 1 to 3 minutes. Flip and cook for another minute. Transfer to a plate. Repeat with the remaining eggs to make 3 more omelets.
• For the salad: Combine the olive oil, vinegar and maple syrup in a small jar with a tight-fitting lid. Seal the jar and shake vigorously to blend. Toss the arugula and blueberries with the dressing. Toast the bread. Spread 1 tablespoon jam on each of 4 slices of toast and add 1 tablespoon caramelized onions. Top with the egg whites and cover with the remaining slices of toast. Serve with the salad.

SPINACH SALAD WITH MAPLE BALSAMIC DRESSING

Steps:

• 1. To make dressing, combine all ingredients in a small bowl; beat with a wire whisk until well combined. Refrigerate until serving time. 2. For topping, cook bacon pieces in small skillet over medium-high heat until crisp. Remove from heat; drain fat and immediately add pecans and brown sugar to skillet with bacon. Stir until well mixed. Refrigerate in an airtight container until ready to serve. 3. For salad, place all ingredients in a large bowl. Drizzle half of the dressing over the salad; toss to coat. Sprinkle with topping mixture. Serve with remaining dressing. The salad may be assembled up to a few hours before serving.

ROASTED ROOT VEGETABLES WITH MAPLE BALSAMIC DRESSING

Steps:

• Combine the prepared vegetables in a large bowl and toss with oil. Spread into a large nonstick rimmed baking sheet. Use parchment paper if you like, but I not necessary. Roast at 375 degrees for 45 to 60 min., stirring once or twice, until browned and tender. Combine the vinegars and remaining ingredients in a small bowl and toss with the hot, cooked vegetables. Or alternatively, drizzle part of the vinegar mixture over the vegetables in the last 10 minutes of roasting and drizzle the remainder when vegetables are out of the oven. Sprinkle with parsley

ROASTED ONION, BUTTERNUT SQUASH, & FIG SALAD WITH MAPLE-MUSTARD BALSAMIC DRESSING RECIPE - (4.3/5)

Steps:

• SALAD Preheat oven to 400°F. Toss squash and onion with olive oil or avocado oil, salt, and pepper. Roast for 35 minutes. Meanwhile, prepare remaining components. DRESSING Whisk together all ingredients in a small bowl or shake together in a glass jar. Set aside until ready to use. ASSEMBLY In a large bowl, toss the greens with ¾ of the dressing. Divide evenly between 4 bowls or present this in one large salad bowl. Top with roasted squash, onions, walnuts, goat cheese, and figs. Drizzle each bowl with remaining dressing. Serve immediately.

MAPLE BALSAMIC SALAD DRESSING

Steps:

• Combine in blender.

ROASTED GRAPE, CARROT & WILD RICE SALAD WITH BALSAMIC MAPLE DRESSING

Steps:

• Cook the rice following pack instructions. Meanwhile, heat oven to 200C/180C fan/gas 6. Place the carrots and grapes on a large baking tray, keeping the grapes at one end and the carrots at the other (the grapes will bleed some of their juice onto the tray, which will stain the carrots). Drizzle the carrots with the oil and season. Roast for 10 mins, then remove from the oven and set aside to cool a little. When the rice is cooked, drain and run under the cold tap to cool a little, then set aside to drain completely.
• Bring a saucepan of water to the boil, add the beans and cook for 2 mins or until just tender. Drain and set aside to cool a little. In a large bowl, whisk the dressing ingredients together with some seasoning. Add the rice, carrots, beans, pecans, rocket and half the feta, and toss everything together. Transfer to a serving plate, then scatter over the remaining feta and the roasted grapes. Drizzle any juice from the baking tray over the salad and serve.