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Maple-Mustard Vinaigrette

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

Your rating: None Average: 4.2 (45 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

3 Reviews for Maple-Mustard Vinaigrette

04/22/2010
Anonymous

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!

Comments (1)

3 comments

Anonymous wrote 1 year 4 days ago

I just made this with the

I just made this with the adapted ingredients and loved it. Didn't have walnut oil so I used avocado oil instead. This is super delish!

04/22/2010
Anonymous

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!

Comments
12/20/2009
Anonymous

I use this vinaigrette over a spinach, chevre, beet salad with toasted pecans... I get rave reviews from everyone! Could probably be used for loads of other things... very hardy can stand up to other strong flavors...

Comments (1)

3 comments

Anonymous wrote 2 years 2 weeks ago

This dressing was WONDERFUL!

This dressing was WONDERFUL! I paired it with an apple chicken sausage quiche. The salad was made up of spinach, toasted pecans with brown sugar and cinnamon, crasins and caramelized onions. It was excellent. I'm definitely making this again.

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