Maple Balsamic Vinaigrette Salad Dressing or Marinade

This Maple Balsamic Vinaigrette has been our family’s go-to salad dressing for over a decade! It has a perfect balance of savory and subtly sweet. Made with simple, wholesome ingredients, it brings any salad to life and also doubles as a delicious marinade.

Homemade dressings like this not only taste better, but they also help you avoid added sugars, preservatives, and inflammatory oils often found in store-bought options. Thanks, Mom — for a recipe that nourishes and satisfies!

This recipe was inspired by one that was published in The Complete Kitchen Garden: An Inspired Collection of Garden Designs and 100 Seasonal Recipes, by Ellen Ecker Ogden.

Maple Balsamic .pdf

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Ingredients

• 1 tsp Dijon Mustard

• 1 large garlic clove, finely chopped

• ½ Tbsp. pure maple syrup

• 1 Tbsp. lemon juice

• 3 Tbsp. balsamic vinegar

• ½ cup extra virgin olive oil

• Optional: 1 Tbsp. finely chopped fresh basil or 1 tsp dry.

Instructions

• Combine all ingredients and whisk until well blended, or add to a jar with a tight-fitting lid and shake vigorously.

• For best flavor, prepare at least 1 hour before serving to allow the flavors to meld.

Note: Store in the refrigerator for 5–7 days. Extra virgin olive oil solidifies in the fridge, simply run the jar under warm water for a minute and shake well before using, or take it out 30 min before the meal.