MAPLE-DIJON SALAD DRESSING
Salads dressing are so easy to make and are so flavorful. Dijon mustard and maple syrup are the star ingredients which compliment each other well. Serve over any greens you prefer.-Kristin Curtis, Sterling, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 1-2/3 cups.
Number Of Ingredients 6
Steps:
- In a jar with a tight-fitting lid, combine all ingredients; shake well. Store in the refrigerator. Shake before serving.
Nutrition Facts : Calories 136 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 118mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein.
APPLE, DRIED CHERRY, AND WALNUT SALAD WITH MAPLE DRESSING
Categories Salad Fruit Leafy Green Side No-Cook Quick & Easy Mayonnaise Vinegar Apple Cherry Walnut Fall Maple Syrup Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- For dressing:
- Whisk mayonnaise, maple syrup, vinegar, and sugar in medium bowl to blend. Gradually whisk in oil until mixture thickens slightly. Season to taste with salt and pepper. (Dressing can be prepared 3 days ahead. Cover and refrigerate. Rewhisk before using.)
- For salad:
- Toss greens, apples, cherries, and 1/4 cup walnuts in large bowl to combine. Toss with enough dressing to coat. Divide salad equally among plates. Sprinkle with remaining 1/4 cup walnuts and serve.
MAPLE SALAD DRESSING
The best salad dressing in the universe! Kids love it. Great on meats, rice, and any green salad. I always get requests for this recipe.
Provided by GrammaBeni
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 10m
Yield 14
Number Of Ingredients 9
Steps:
- Blend maple syrup, balsamic vinegar, lemon juice, garlic, dry mustard, salt, basil, and black pepper in a blender until smooth; stream olive oil into the mixture while blending and continue blending until dressing is thick and creamy.
Nutrition Facts : Calories 178.1 calories, Carbohydrate 8.5 g, Fat 16.1 g, Protein 0.1 g, SaturatedFat 2.2 g, Sodium 168.3 mg, Sugar 7.4 g
CORNBREAD SALAD WITH BUTTERMILK-CHIVE DRESSING AND MAPLE BACON
Provided by Trisha Yearwood
Categories side-dish
Time 1h40m
Yield 6 servings
Number Of Ingredients 23
Steps:
- For the buttermilk-chive dressing: Combine the buttermilk, sour cream, mayonnaise and lemon juice in a small bowl and whisk well. Stir in the chives and garlic and season with salt and pepper. Refrigerate until ready to serve.
- For the maple-glazed bacon: Preheat the oven to 350 degrees F. Set a wire rack in a baking sheet and spray the rack with cooking spray.
- Lay the bacon slices in 1 layer on the wire rack and brush with the maple syrup. Sprinkle over the brown sugar and cayenne. Bake until dark brown and crispy, 20 to 30 minutes. Let cool slightly, then crumble.
- For the salad: Layer the ingredients in a large salad bowl beginning with the lettuce, then adding the tomatoes, bell pepper and onion.
- When ready to serve, add in the crumbled Sour Cream Cornbread, pour the dressing over the salad and sprinkle the bacon on top.
- Preheat the oven to 450 degrees F. Spray a well-seasoned 10-inch cast-iron skillet with cooking spray.
- In a medium mixing bowl, combine the creamed corn, cornmeal mix, sour cream, oil and eggs. Pour the mixture into the skillet and bake until lightly brown, about 30 minutes.
AVOCADO, PAPAYA, AND PINK GRAPEFRUIT SALAD WITH MAPLE DRESSING
This tasty recipe for avocado, papaya, and pink grapefruit salad with maple dressing comes from "In Great Taste," by Evelyn Lauder.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Remove peel and pith from the grapefruit using a sharp paring knife. Carefully cut between membranes to remove segments, and place in a medium bowl. Peel the papaya, cut in half, and remove seeds. Slice into pieces about 2 1/2 inches by 1/2 inch thick. Add to the bowl, and toss to combine.
- Slice the avocados lengthwise into 1/2-inch slices and pour the lemon juice over them. Add to the fruit mixture.
- In a small saucepan, warm the maple syrup and lime juice, whisking to combine; set aside to cool.
- Toss the fruits together, and drizzle with the dressing. Serve seasoned with pink pepper, if desired.
SWEET POTATO SALAD WITH ORANGE-MAPLE DRESSING
Provided by B. Smith
Categories Salad Ginger Side Steam Thanksgiving Vegetarian Orange Raisin Pecan Sweet Potato/Yam Fall Healthy Maple Syrup Bon Appétit Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 16
Steps:
- For dressing:
- Whisk all ingredients to blend in small bowl. Season dressing to taste with salt and pepper.
- For salad:
- Steam sweet potatoes in batches until potatoes are just tender, about 10 minutes per batch. Transfer sweet potatoes to large bowl. Cool to room temperature. Add green onions, parsley, pecans, and all raisins. Pour dressing over; toss gently to blend. Season salad to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)
MIXED GREENS' SALAD WITH APPLES AND MAPLE-WALNUT OIL DRESSING
From the August 2005 Cooking Light issue. The walnuts are my addition. Now that apple season is about upon us, it's time to sample different varieties. This salad recipe is a good start.
Provided by COOKGIRl
Categories Apple
Time 15m
Yield 4-5 serving(s)
Number Of Ingredients 9
Steps:
- In small glass bowl, prepare salad dressing first and set aside.
- Use salad spinner to remove excess moisture from the greens.
- *In large non-reactive serving bowl place the sliced apples and toss them with a little bit of apple cider to halt oxidizing.
- Next, add the salad greens, a few tablespoons of the salad dressing and toss gently again with tongs to mix.
- Serve remaining salad dressing on side along with the toasted walnuts if using.
- *For best results, cut up apples and toss with the vinegar right before serving.
FALL SALAD WITH MAPLE-BALSAMIC DRESSING
An unusual mixture that creates a perfect fall salad!
Provided by Amber Tynan
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 20m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 637.3 calories, Carbohydrate 37 g, Cholesterol 30.2 mg, Fat 52.1 g, Fiber 4.6 g, Protein 10.5 g, SaturatedFat 11.2 g, Sodium 242.7 mg, Sugar 27.6 g
HERBY TOMATO SALAD WITH TAMARIND-MAPLE DRESSING
Collect the juiciest, ripest tomatoes you can find for this salad (the sweeter and fruitier, the better), which is amplified by an herby, piquant dressing. Start with cilantro, scallions, and Thai basil; perilla leaves lend a grassy, aniseed note. You can find them at Asian grocery stores or greenmarkets, but, if they're unavailable, substitute shiso or mint. Tamarind is very sour, too tart to enjoy on its own, but paired with a sweetener, such as maple syrup, honey or brown sugar, it sings with citrusy, smokey notes. Don't be afraid to add more maple, chile, salt or vinegar until you strike that harmonious sweet-sour balance. And, two final notes: If you're looking for a heartier salad, add 2 cups of cooked grains, like farro or quinoa, and feel free to use store-bought crispy fried shallots if tight on time.
Provided by Hetty McKinnon
Categories lunch, weekday, salads and dressings, main course
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Start the salad: Cut the tomatoes into different shapes - this creates different textures and visual interest - and place them in a colander. Sprinkle with a big pinch of salt, and set in the sink to drain as you prepare the rest of the ingredients.
- Place a strainer over a heatproof bowl. Line a baking sheet or large plate with paper towels.
- Prepare the fried shallots: Add the oil and shallots to a medium saucepan, and place over low heat. Bring the oil to a simmer, stirring the shallots with a fork to separate the rings. Cook for 10 to 15 minutes until the shallots are light golden brown, watching them closely, as they will brown quickly toward the end of their cooking. (Don't let the shallots brown too much, as they will continue to cook after you take them out of the oil.)
- Remove the shallots to the strainer to drain, then transfer them to the paper towels. Season with salt and allow to cool. Reserve the oil. Shallots can be fried 5 days ahead and stored in an airtight container at room temperature.
- Prepare the dressing: Whisk together all the ingredients.
- Assemble the salad: Combine the tomatoes, two-thirds of the herbs and scallions, and half the dressing. Season with salt and pepper, and toss to combine. To finish, top with the remaining dressing, a drizzle of the shallot cooking oil and the rest of the herbs and scallions, then finally with the fried shallots. (Reserve remaining shallot oil for other uses, like vinaigrettes, stir-fries and soups.)
APPLE CHEDDAR SALAD WITH MAPLE DRESSING
Make and share this Apple Cheddar Salad With Maple Dressing recipe from Food.com.
Provided by Lori Mama
Categories Greens
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In jar with tight fitting lid.
- combine the dressing ingredients and shake well.
- Set aside.
- Preheat oven to 325 degrees.
- On a parchment lined baking sheet.
- spread out the nuts that were combined with the syrup.
- Bake 15 minutes.
- Cool.
- To assemble:.
- Toss salad greens of choice with as much of the dressing as you would like.
- Devide onto 6-8 serving plates and top with apples, cheese and nuts.
SWEET POTATO SALAD WITH ORANGE-MAPLE DRESSING
Steps:
- In a large pot fitted with a steamer basket, steam the sweet potatoes in batches until just tender, 12 to 15 minutes per batch. Transfer them to a large bowl and let cool to room temperature.
- Meanwhile, in a small bowl, make the Orange-Maple Dressing by whisking the olive oil, maple syrup, orange juice, vinegar, ginger, nutmeg and salt.
- Add the green onions, parsley, pecans and raisins to the cooled sweet potatoes. Pour the Orange-Maple Dressing over the potato mixture and toss gently to combine. Season to taste with salt and pepper. This salad can be made several hours ahead of time; cover and refrigerate until ready to serve.
EGG WHITE WITH CARAMELIZED ONIONS AND HOMEMADE FIG JAM SANDWICH WITH SALAD AND MAPLE BALSAMIC DRESSING
I eat this sandwich a coupla times a week - it's so good that you wouldn't even know it's diet food. See, caramelized onions are king when you're dieting: they're super low in fat, super cheap, and make anything taste great (...well, anything that tastes great with caramelized onions).
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 16
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.
APPLE, DRIED CHERRY, AND PECAN SALAD WITH MAPLE DRESSING
Adapted from recipe from Mountain Town Station Brewing Company and Steakhouse in Mount Pleasant, Michigan. Original recipe published in Bon Appetit, September 2002. Great salad for the holidays. Very easy but impressive. Dried cranberries can be substituted for the dried cherries. Also good with glazed or spiced pecans. Pears would also be good in place of apples. For a less creamy dressing, reduce or elimate sour cream and increase vinegar and oil.
Provided by swissms
Categories Apple
Time 10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- For dressing:.
- Whisk sour cream, maple syrup, vinegar, and sugar in medium bowl to blend. Gradually whisk in oil until mixture thickens slightly. Season to taste with salt and pepper. (Dressing can be prepared 3 days ahead. Cover and refrigerate. Rewhisk before using.)
- For salad:.
- Toss greens, apples, cherries, and 1/4 cup pecans in large bowl to combine. Toss with enough dressing to coat. Divide salad equally among plates. Sprinkle with remaining 1/4 cup pecans and serve.
Nutrition Facts : Calories 320.8, Fat 26.7, SaturatedFat 4, Cholesterol 5, Sodium 10.8, Carbohydrate 21.7, Fiber 2.5, Sugar 17.4, Protein 1.3
BLUE CHEESE AND WALNUT SALAD WITH MAPLE DRESSING
Provided by Rachael Ray : Food Network
Time 7m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place spinach on a large platter. Top with blue cheese and walnuts. Warm maple syrup in a small saucepan. Pour vinegar into a small bowl. Whisk oil into vinegar in a slow stream. Whisk maple syrup into dressing in a slow stream. Pour dressing down over the salad platter and serve. Season with salt and pepper, to your taste.
PEAR, WALNUT AND BLEU CHEESE SALAD WITH MAPLE DIJON DRESSING FROM NORDSTROM'S CAFE RECIPE - (4.8/5)
Provided by AliceV
Number Of Ingredients 27
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.
SPINACH SALAD WITH WARM MAPLE DRESSING
Use real maple syrup for a salad that you will love! Adapted from The Essential Eating Well Cookbook.
Provided by Sharon123
Categories Salad Dressings
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Toast pecans in a small dry skillet over low heat, stirring often, until fragrant, 2 to 3 minutes. Transfer to a small bowl and let cool.
- Toss spinach and cucumber in a salad bowl.
- Heat oil in a small skillet over medium-low heat. Add shallot and cook, stirring, until softened, about 4 minutes. Add vinegar and maple syrup and bring to a boil. Season with salt and pepper.
- Immediately pour dressing over the spinach and cucumber. Toss well and sprinkle with cheese and toasted pecans.
Nutrition Facts : Calories 130.9, Fat 7.8, SaturatedFat 0.8, Sodium 65.5, Carbohydrate 14.2, Fiber 2.8, Sugar 7.9, Protein 3.5
SPINACH BEAN SALAD WITH MAPLE DRESSING
Warm maple dressing slightly wilts the spinach in this salad, giving it a delightful texture and flavor. Sally writes, "This is quick and easy to make, plus it's healthy and very tasty!" Sally Maloney - Dallas, Georgia
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 11 servings.
Number Of Ingredients 11
Steps:
- For dressing, in a small microwave-safe bowl, combine the first six ingredients; set aside. Place beans in another microwave-safe bowl. Microwave, uncovered, for 1-2 minutes or until heated through., In a large salad bowl, combine the spinach, onions, red pepper, bacon and beans. Microwave the dressing, uncovered, for 30-60 seconds or until heated through. Whisk until smooth; drizzle over salad and toss to coat.
Nutrition Facts : Calories 90 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 272mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
PORK SALAD SANDWICHES WITH MAPLE DIJON DRESSING
This Is a great way to take that left over dried up pork and make it into a creamy, crunchy sandwich. Made with celery, onions, peppers and maple dressing! If your left over pork was well seasoned taste before adding salt and pepper.Use store bought maple dressing or Maple Dijon dressing recipe #121271.
Provided by Rita1652
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 199, Fat 4.8, SaturatedFat 1.3, Cholesterol 18.2, Sodium 737.4, Carbohydrate 33.6, Fiber 2.3, Sugar 6.8, Protein 5.9
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.
HARVEST SALAD WITH FIG, SQUASH, AND MAPLE DIJON DRESSING
Categories Leafy Green
Number Of Ingredients 18
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.
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