Best Maple Dijon Salad Recipes

MAPLE-DIJON SALAD DRESSING

Steps:

• In a jar with a tight-fitting lid, combine all ingredients; shake well. Store in the refrigerator. Shake before serving.

PEAR, WALNUT AND BLEU CHEESE SALAD WITH MAPLE DIJON DRESSING FROM NORDSTROM'S CAFE RECIPE - (4.8/5)

Steps:

• To Make Candied Walnuts: Melt the butter in a pan Mix in the maple syrup and pepper Add the pecans and toss to coat Cook on medium low heat about 15 minutes. Stir every 5 minutes. Watch carefully so they don't burn. Turn out on aluminum foil and let cool for 5 minutes; break apart if necessary. To Make either Dressing: Mix all ingredients in bowl using wire whisk. Place greens on individual plates. Sprinkle chopped pears, nuts and gorgonzola on top of salad greens. Drizzle dressing over salad or serve on the side to suit individual tastes. Beautiful and delicious.

MAPLE-DIJON BRUSSELS LEAF SALAD

Steps:

• Cut cores out of Brussels sprouts using a paring knife. Peel layers apart to separate individual leaves; place leaves in a large bowl.
• Whisk maple syrup, olive oil, Dijon mustard, and apple cider vinegar together in a small bowl. Drizzle over Brussels sprout leaves; add cranberries and toss to coat. Add almonds and toss again before serving.

PORK SALAD SANDWICHES WITH MAPLE DIJON DRESSING

Steps:

• Mix the first 7 ingredients together. Divide into four and spread on four slices of bread top with a lettuce leaf and enclose with the remaining four slices of bread.

HARVEST SALAD WITH FIG, SQUASH, AND MAPLE DIJON DRESSING

Steps:

• Preheat the oven to 400 degrees. On a rimmed baking sheet, toss the squash with the olive oil, salt, pepper, ginger, and nutmeg. Bake for 15 minutes. Set aside until needed. While the squash is cooking, add the hazelnuts to a small baking sheet and roast at 400 for 10 minutes. When they are done, put them in a kitchen towel and roll them around against each other until all or most of the skins fall off. Cut each hazelnut in half (or leave whole if you don't mind a bigger crunch). While the squash and hazelnuts are cooling, prepare the dressing (recipe below). To assemble, layer the following on each plate: 1 1/2 cups arugula, 1/4 cup squash, 6 fig halves, 1/8 cup hazelnuts, and 1/4 cup micro greens. Spoon dressing over the top and top with some freshly ground black pepper.

MIXED BEET SALAD WITH MAPLE DIJON DRESSING

Steps:

• Preheat oven to 425 degrees. Cut the tops off the beets leaving about 2 inches of the stalk. Scrub beets well and wrap in foil with 2 beets of equal size in each packet.
• Place on a baking sheet and bake in preheated oven until beets yield to gentle pressure; approximately 1 hour. Remove from oven, unwrap and allow to cool. When cool enough to handle, slip the skins off of the beets; set aside.
• While the beets are roasting, place the maple syrup through lemon juice in a blender container. Blend until well combined. With blender running, drizzle in the olive oil and continue to blend until thickened.
• To assemble the salad, place the greens in a large bowl and drizzle with a small amount of dressing, toss to coat. Divide the greens among 6 chilled plates. Quarter beets or if large cut in eights and divide among the plates, top with onion rings, sprinkle feta and walnuts over all.
• Serve with addition dressing on the side.

MAPLE COUNTRY APPLE SALAD WITH DIJON VINAIGRETTE

Steps:

• Beat mustard, syrup, vinegar and oil with wire whisk until well blended; set aside.
• Mix fruit and celery in large bowl. Add mustard mixture; toss to coat. Refrigerate at least 1 hour.
• Divide salad greens evenly among six salad plates. Top with fruit mixture, cheese and walnuts.

SPINACH SALAD WITH MAPLE-DIJON VINAIGRETTE

Steps:

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

MAPLE DIJON SALAD

Steps:

• Be sure to wash the fruits and vegetables and dry on paper towels before cutting.
• In a large bowl, mix your salad greens.
• Sprinkle the carrot, red onion, apple and mandarin orange pieces over the top (they can be mixed in if desired).
• Sprinkle your salad with the pecans and sesame seeds.
• For the dressing, in a shaker bottle, add the maple syrup, Dijon mustard, brown sugar and Balsamic Vinegar.
• Shake well.
• Pour desired amount over your salad.
• * Top with chicken pieces if desired.

MAPLE CITRUS DIJON SALAD DRESSING

Steps:

• Combine all ingredients.

MAPLE DIJON SALAD DRESSING

Steps:

• Whisk ingredients together.
• Serve over a green salad.

SPINACH SALAD WITH MAPLE-DIJON VINAIGRETTE

Steps:

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

PORK SALAD SANDWICHES WITH MAPLE DIJON DRESSING RECIPE - FOOD.COM

Steps:

• Mix the first 7 ingredients together. Divide into four and spread on four slices of bread top with a lettuce leaf and enclose with the remaining four slices of bread.

MAPLE DIJON SALAD

Steps:

• 1. Be sure to wash the fruits and vegetables and dry on paper towels before cutting.
• 2. In a large bowl, mix your salad greens.
• 3. Sprinkle the carrot, red onion, apple and mandarin orange pieces over the top (they can be mixed in if desired).
• 4. Sprinkle your salad with the pecans and sesame seeds.
• 5. For the dressing, in a shaker bottle, add the maple syrup, Dijon mustard, brown sugar and Balsamic Vinegar. Shake well to blend.
• 6. Pour desired amount over your salad.
• 7. * Top with cooked chicken pieces if desired.