Maple Citrus Dijon Salad Dressing Recipes

BACON MAPLE DIJON SALAD DRESSING

Steps:

• Warm the bacon grease until it's liquid, then whisk everything together (if you're doing a large batch, I suggest emulsifying with an upright or stick blender so it doesn't separate).
• Enjoy!!!

CITRUS DIJON SALAD DRESSING

Steps:

• Place all ingredients (except for the poppyseeds) in a small jar with a tight lid. Place the lid on the container... and shake the jar hard for about 30 seconds (while holding the lid on tightly) until dressing has fully combined.
• Add poppyseeds, then put lid back on and give jar a few more good shakes to fully blend the ingredients. Serve, and enjoy! If making this salad dressing ahead of the time, refrigerate until ready to use, give it a good stir, then serve!
• Leftover salad dressing should stay fresh and yummy for about a week in refrigerator, if stored in an airtight jar or container. Enjoy!

CITRUS SALAD WITH MAPLE CANDIED WALNUTS AND ORANGE-DIJON DRESSING

Steps:

• Zest the orange first. Hold the orange and grapefruit over a bowl while carving out segments to capture extra juice--use juice in dressing.
• Toss the orange, grapefruit, fennel, and kale in a mixing bowl to combine. Heat walnuts in a dry skillet over medium heat to toast.
• Once the walnuts begin to brown in spots, add maple syrup and a small pinch of salt; stir to coat. Continue stirring until the syrup thickens and clings to the walnuts. Remove from heat and spread out on a sheet of wax paper to cool.
• Prepare dressing by mixing the ingredients in a cruet or jar with a lid and shake. (Can be refrigerated for up to 1 week.)
• Just before serving, toss walnuts with salad and garnish with pomegranate and feta. Pour enough dressing over to salad to lightly coat while gently tossing.

CITRUS SALAD DRESSING (EASY VINAIGRETTE!)

Steps:

• Zest the orange. In a medium bowl, mix the orange juice, orange zest, lemon juice, mustard, maple syrup, salt and a grind of fresh black pepper.
• Gradually whisk in the olive oil 1 tablespoon at a time (8 tablespoons total), until creamy and emulsified. If desired, season with additional salt. Store refrigerated for up to 1 week; bring to room temperature prior to serving.

MAPLE-DIJON VINAIGRETTE

Steps:

• Whisk together the maple syrup, mustard and cider vinegar in a large bowl. Whisk in the olive oil in a slow, steady stream until the vinaigrette emulsifies and thickens.
• Toss the mixed greens with the vinaigrette and serve.

MAPLE SALAD DRESSING

Steps:

• Whisk together the maple syrup, mustard, and salt in a small bowl. Add the vinegar and whisk until smooth. In a slow and steady stream, add the olive oil. Season with black pepper to taste. Add more salt if needed.
• This dressing keeps in a covered container in the refrigerator for up to two weeks.

CITRUS VINAIGRETTE

Steps:

• Put all the ingredients in a mason jar (Olive oil, white wine vinegar, Dijon mustard, lemon zest and juice, orange zest and juice, minced garlic, maple syrup, and freshly cracked black pepper).
• Close the lid and shake it up to mix everything together.

MAPLE DIJON VINAIGRETTE {SALAD DRESSING}

Steps:

• Pour veggie oil into blender, jar or bowl; I like using grapeseed oil or avocado oil, both delicious and high in omega's and nutrients. Add Dijon mustard, maple syrup, and balance of ingredients and blend until lighter, creamy and smooth.
• Store in fridge until ready to use and refrigerate any leftovers.

MAPLE VINAIGRETTE

Steps:

• Place all ingredients in a bowl and whisk to combine. Alternatively, you could use a small blender or food processor.

MAPLE DIJON DRESSING

Steps:

• Blend together all ingredients. Add a teaspoon more of vinegar or mustard if you like a sharper taste. The dressing gets better overnight and keeps for 4 to 5 days.

CREAMY GREEK YOGURT MAPLE DIJON SALAD DRESSING

Steps:

• Place all ingredients in a bowl and whisk together, or in a bottle or jar with a lid and shake vigorously until thoroughly combined.

MAPLE SYRUP VINAIGRETTE

Steps:

• Whisk olive oil, Dijon mustard, balsamic vinegar, maple syrup, salt, and pepper together in a bowl. Serve immediately.

MAPLE DIJON SALAD DRESSING

Steps:

• Whisk all ingredients together or place in a salad dressing bottle and shake vigorously.
• Serve over salad, veggies, or as a sauce for sandwiches.
• Store unused dressing in refrigerate for up to 2 weeks. Shake well before each use.

MAPLE CITRUS SALAD

Steps:

• With a vegetable peeler remove a 2 by 1-inch piece of zest from 1 of the oranges, being careful not to peel off any of the white pith. Cut into thin strips and set aside.
• Cut about 1/2 inch off of the top and bottom each piece of fruit. Remove the peel and pith from each piece of fruit by standing it on its end and cutting down along the curve of the fruit. Slice the fruit into 1/4 inch thick rounds and arrange on a platter.
• In a small bowl combine the maple syrup, lemon juice and cinnamon. Pour the dressing over the fruit, garnish with the zest and serve.

MAPLE-DIJON SALAD DRESSING

Steps:

• In a jar with a tight-fitting lid, combine all ingredients; shake well. Store in the refrigerator. Shake before serving.

MAPLE CITRUS DIJON SALAD DRESSING

Steps:

• Combine all ingredients.