Updated: Aug 5
I love a big leafy green salad and I seem to rotate my dressings in phases. I’m currently in a sweet salad phase and I've been using this salad dressing to compliment my mixed greens. If I’ve got a few minutes to toss a few extra things into my bowl, I use a variety of berries, nuts and seeds, sweet onion and even homemade granola to mix with my greens as well. However, if I’m in a hurry, this dressing over just the leafy greens is delicious too!
(makes 1 cup)
½ cup olive oil
1/3 cup apple cider vinegar
2 tablespoons Dijon mustard
2 tablespoons maple syrup
¼ teaspoon salt
In a 1 cup liquid measuring cup, pour your oil and cider vinegar.
Add your Dijon mustard, maple syrup and salt to the oil and vinegar.
Whisk until well combined.
*This dressing will keep well in a tightly sealed glass jar for a couple of weeks. I leave mine out on the counter if I plan to be using it daily and if not I keep it in the fridge. If the dressing has been in the fridge, take it out about 30 minutes prior to needing it so that the oil can come to room temperature before serving. If the ingredients separate, whisk or shake to combine the dressing before serving.
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