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Maple-Mustard Vinaigrette

:  January/February 2009, February/March 2006, EatingWell Serves Two

Your rating: None Average: 4.5 (19 votes)

Walnut oil is worth seeking out for this tasty dressing; store leftover oil in the refrigerator.


READER'S COMMENT:
"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...
Maple-Mustard Vinaigrette Recipe

1 1/4 cups

Active Time:

Total Time:

Nutrition Profile

Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 1/2 cup walnut oil, or canola oil
  • 1/4 cup maple syrup
  • 1/4 cup cider vinegar
  • 2 tablespoons coarse-grained mustard
  • 2 tablespoons soy sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

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Preparation

  1. Whisk together oil, maple syrup, vinegar, mustard, soy sauce, salt and pepper in a small bowl.

Nutrition

Per tablespoon: 62 calories; 6 g fat ( 1 g sat , 1 g mono ); 0 mg cholesterol; 3 g carbohydrates; 0 g protein; 0 g fiber; 143 mg sodium; 16 mg potassium.

Nutrition Bonus: Monounsaturated fat.

Exchanges: 1/2 other carbohydrate, 2 fat


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Recipe Categories

Season
Spring
Winter
Fall
Summer
Meal/Course
Dinner

Lunch
Health & Diet Considerations
Healthy weight
Heart healthy
Low saturated fat
Low cholesterol
Low carbohydrate
Gluten free
Low calorie
Preparation/ Technique
No-cook
Servings
8 or more
Total Time
15 minutes or less
Ease of Preparation
Easy
Ethnic/Regional
American
Type of Dish
Salad dressing
Style/Theme
Vegetarian
Vegan
Quick (total 30 min. or less)
Publication
February/March 2006
EatingWell Serves Two
January/February 2009
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