Warm Spring weather has finally taken hold here. Thankfully! Warmer temperatures mean the start of the growing season and fresh local produce in abundance. And lighter meals. That means more salads for lunch.
My standard workday salads are comprised of the same four basic components: romaine lettuce, cherry tomatoes, pickled red onions, and feta cheese. Easy to put together with no exotic ingredients. (I save the more elaborate salads for special occasions with family and friends.) When I need a change to my lunch routine, I switch up the dressing. My current salads are getting dressed in a Maple-Dijon Vinaigrette. It enlivens my basic salad quite nicely.
Maple-Dijon Vinaigrette
Maple-Dijon Vinaigrette (adapted from thespicehouse.com) Prep Time: 10 minutes, Makes: 1 cup of dressing, Serves: 8
Ingredients:
- 4 teaspoons pure maple syrup
- 3 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 1/2 cup olive oil
- 1 tablespoon grated onion
- 1 clove garlic, crushed
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
Directions:
Add all the ingredients to the cup of a wand blender.
Add all the ingredients to the container.
Blend until the dressing is smooth.
Blend until the dressing is smooth.
Serve over salad or as a dip for veggies.
Serve over your favorite salad ingredients.
This vinaigrette elevates a basic salad into a delicious one! ~Linda
Maple-Dijon Vinaigrette (adapted from thespicehouse.com) Prep Time: 10 minutes, Makes: 1 cup of dressing, Serves: 8
Ingredients:
- 4 teaspoons pure maple syrup
- 3 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 1/2 cup olive oil
- 1 tablespoon grated onion
- 1 clove garlic, crushed
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
Directions:
Add all the ingredients to the cup of a wand blender and blend until the dressing is smooth. Serve over salad or as a dip for veggies.