Maple-Balsamic Vinaigrette

March/April 1996

Your rating: None Average: 4 (21 votes)

Maple syrup adds a touch of sweetness to this balsamic vinaigrette. Toss with a salad of apples, Cheddar and spinach, or serve over hot or room-temperature asparagus.

"So good! You can also add little bits of ginger or garlic to this recipe. "
Maple-Balsamic Vinaigrette

Makes: About 1/3 cup

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  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons pure maple syrup
  • 2 teaspoons whole-grain mustard
  • Salt & freshly ground pepper, to taste


  1. Combine oil, vinegar, maple syrup and mustard in a small bowl or a jar with a tight-fitting lid; whisk or shake until well blended. Season with salt and pepper.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 3 days.


Per tablespoon: 60 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 3 g carbohydrates; 0 g protein; 0 g fiber; 95 mg sodium; 13 mg potassium.

Exchanges: 1 fat

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