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I'll be honest and say that I can never stick to a recipe exactly as given. I wanted to see what it would taste like with a lower fat content, so I cut the walnut oil in half and added a little extra mustard. It was amazing. I can only imagine the original is probably better with the extra walnut oil, but I certainly didn't miss it in mine. I think that using the walnut oil instead of the canola was key in being able to cut the fat content. The flavor adds so much to this dressing. For those wanting to try this recipe with a lower calorie content, my modification is as follows:

1/4 c walnut oil
1/4 c maple syrup
1/4 c cider vinegar
2 1/2 T mustard
1 T soy sauce
1/2 t salt
1/2 t pepper

I used fitday to calculate the total calories of the batch and used that to calculate the calories per tablespoon. This modification gives only 46 calories per tablespoon, which is great for those like me who love to slather their salads in dressing.

To the original recipe creator, thank you so much for giving me such an excellent base to work on! Well done! I've been eating mine over romaine, radicchio, raw pecans and apple-juice sweetened dried cranberries, and have relished every last bite!

Recipe Reviewed: 
Maple-Mustard Vinaigrette
Recipe Rating: 
5
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