Maple-Mustard Vinaigrette

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

Your rating: None Average: 3.9 (60 votes)

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

"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

Makes: 1 1/4 cups

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  • 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


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


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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