Simple Maple Vinaigrette

It’s been so hot and so sticky this summer that salad is on the menu pretty much every night. In an effort to get away from the multi-ingredient ranch and caesar┬ádressing, already bottled and ready-to-go in the fridge, I’ve been throwing together one of my favorite vinaigrettes. Sometimes a simple dressing is all a salad needs.

We’re drowning in homegrown spinach – so a simple spinach salad fits perfectly with this simple dressing. The dressing is extremely adaptable and customizable to whatever greens and toppings you have. I made the basic one tonight, but I’ll give you an idea of what substitutions you could make or additions to add below. Oh, and FYI it’s more than a salad dressing – I’ve used this as a quick marinade for grilled boneless pork chops… delicious!!

Simple Maple Vinaigrette
Prep Time
5 mins
Course: Salad
Cuisine: American
  • 4 tbsp pure maple syrup (preferably "Dark-Robust")
  • 3 tsp dijon mustard
  • 2 tbsp apple cider vinegar (you can substitute whatever vinegar pairs best with your dish)
  • 1/2 cup evoo
  • fresh ground pepper to taste
  1. Add all ingredients into a jar with a tight-fitting lid. Shake very well. Add pepper to taste.

Recipe Notes
  • add 1 tbsp of finely chopped shallot and let sit for a bit (great for when there's bacon on the salad or if using as a marinade)
  • GARLICCCCCCC!!!! a must if you're making a marinade
  • add the juice of 1/2 a lemon for a little zing
  • add fresh chopped herbs (basil, thyme, dill, or lemon balm) - tasty on delicate greens
  • use a grainy, spicy, or milder mustard to add a different taste or to add texture
  • play around with your vinegar choice - try using some infused vinegar (basil infused is great!), but raw ACV is a great choice for some added health benefits


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