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Salads and Dressings

FRUIT SALAD DRESSING
Ingredients:
¼ cup maple syrup
3 well-beaten eggs
dash salt/pepper
ginger
Directions:
Bring maple syrup to boil. Combine with egg yolks. Cook 1 to 2 minutes over direct heat, stirring constantly from bottom of pan. Cool. Season with salt / pepper. Add few grains ginger (to taste).

CREAMY FRUIT SALAD DRESSING
Ingredients:
1 egg yolk
¼ cup maple syrup
½ lemon
½ cup whipped cream
Directions:
Beat egg yolk in double boiler. Add maple syrup. Cook until thickens (less than 1 min.). Cool. Fold in juice of lemon, and whipped cream.

MAPLE FRUIT SALAD DRESSING
Ingredients:
1 Tbsp flour
¼ cup lemon juice
½ cup maple syrup
1 cup whipped cream
Directions:
Mix flour and lemon juice until there are no lumps, and stir in maple syrup. Cook this mixture stirring constantly until it is as thick as honey. Cool it and fold in whipped cream. Serve it with a tart fruit salad mixture.

MAPLE DRESSING
Ingredients:
1 cup salad oil
2/3 cup vinegar
½ cup sugar
½ cup maple syrup
1 ½ Tbsp prepared mustard
Directions:
Mix all together and pour over tossed salad.

MAPLE FRENCH DRESSING
Ingredients:
¼ cup salad oil
¼ cup ketchup
¼ cup dark maple syrup
1/8 cup vinegar
½ tsp garlic powder
dash of pepper
Directions:
Mix and keep in the refrigerator.

SPICY FRENCH MAPLE DRESSING
Ingredients:
¼ cup maple syrup
¼ cup vinegar
½ cup salad oil
3 Tbsp catsup
¼ tsp pepper
¼ tsp garlic powder
¼ tsp onion powder
Directions:
Shake all ingredients together and pour over tossed salad.

MAPLE BLENDER FRENCH DRESSING
Ingredients:
1 cup ketchup
½ cup maple syrup
1 tsp.salt
¾ cup salad oil
¼ tsp. pepper
½ tsp. dry mustard
1 tsp powdered ginger
Directions:
Cover and blend on high speed for 20 seconds. Makes 2 cups.

CREAMY MAPLE SYRUP DRESSING
Ingredients:
1 cup mayonnaise
½ cup maple syrup
¼ cup apple cider vinegar
Directions:
Mix all ingredients together thoroughly. Refrigerate, tightly covered, for at least one hour to let flavors blend. Serve with salad.

MAPLE BALSAMIC DRESSING
Ingredients:
3 Tbsp balsamic vinegar
2 Tbsp maple syrup
juice of 1 lime (about 1 Tbsp)
1 clove garlic, minced
1 tsp cilantro, finely chopped
1 tsp dry mustard
1 cup extra-virgin olive oil
black pepper
Directions:
Combine vinegar, syrup, lime, garlic, cilantro, and mustard in food processor or blender. Slowly add oil while motor is still running. Blend until dressing is emulsified. Add pepper to taste.
Store in container in fridge. May be stored for several weeks. Shake well before using.

SPICY MAPLE SYRUP DRESSING
Ingredients:
2 Tbsp maple syrup
1 Tbsp horseradish sauce
4 Tbsp red wine vinegar
5 Tbsp olive oil
1 clove garlic, finely crushed
Directions:
Mix all ingredients together thoroughly. Chill and serve with salad or raw vegetables.

SPICY SWEET + SOUR DRESSING
Ingredients:
¼ cup olive oil
¼ cup apple cider vinegar
¼ cup maple syrup
3 Tbsp soy sauce
1 Tbsp Dijon mustard
1 clove garlic
¼ tsp grated orange zest
1/8 tsp cayenne
1/8 tsp cinnamon
1/8 tsp ground cloves
1/8 tsp ground ginger
Directions:
Combine all ingredients in small bowl. Wisk thoroughly. Taste and add more of whatever ingredient you’d like. Store in bottle in fridge. Shake well before using.

EASY MAPLE VINAIGRETTE DRESSING
Ingredients:
5 Tbsp olive oil
2 Tbsp apple cider vinegar
1 Tbsp maple syrup
1 clove garlic, minced
¼ tsp dry mustard
1 pinch dry dill
salt and pepper to taste
Directions:
Put all ingredients in a glass jar with a lid. Shake well before serving.
MAPLE-CIDER VINAIGRETTE
2 Tbsp maple syrup
3½ Tbsp cider vinegar
¼ tsp each salt and freshly ground pepper
Directions:
Whisk in the maple syrup, olive oil, vinegar, salt, and pepper until combined; pour dressing into a 1-cup measure.

GREEN BEAN SALAD
Ingredients:
3 cups fresh green beans, halved
½ cup Lemon-Basil Salad Dressing
½ red onion, thinly sliced
½ red bell pepper, diced
1 stalk celery, chopped thin
1 Tbsp capers (optional)
Salt and pepper to taste
Directions: Cook fresh beans until just tender. Drain and transfer to large bowl. Stir in dressing and rest of the ingredients. Cool thoroughly and refrigerate for at least 1 hour before serving.

FROZEN MAPLE DATE SALAD
Ingredients:
8 oz cream cheese
1 cup maple syrup
1 can (20 oz ) crushed pineapple, drained
2 cups whipped topping
1 cup date, chopped
1 cup nut, chopped
Directions: Beat cheese and syrup until smooth. Fold in dates and pineapple. Fold in nuts and whipped topping. Pour into oiled 1½ quart mold. Freeze overnight. Un-mold and garnish with cherries and pineapple rings.

RASPBERRY VINAIGRETTE DRESSING
Ingredients:
1 cup raspberry vinegar
1 cup olive oil
1 cup vegetable oil
1 cup maple syrup
2 Tbsp Dijon mustard
2 Tbsp chopped tarragon leaves
Directions:
Make the dressing several hours ahead to mingle the flavors. It will keep for a week refrigerated.
In a non-reactive large mixing bowl, whisk all ingredients together vigorously. It should form a loose emulsion. Refrigerate until ready to use. Whisk again before using.

MAPLE MUSTARD CHICKEN SALAD
Ingredients:
4 boneless, skinless chicken breast halves
½ tsp salt
¼ cup maple syrup
2 Tbsp mango chutney
1 Tbsp grainy mustard
¼ tsp pepper
8 cups mixed salad greens
¼ cup crumbled feta cheese
¼ cup toasted pumpkin seeds, chopped
Directions: In shallow pan, place chicken and sprinkle with salt. In small bowl, mix together maple syrup, chutney, mustard and pepper. Spoon ¼ cup of mixture over chicken, turning to coat; reserve remaining mixture. Marinate chicken for 30 minutes. Preheat broiler; arrange chicken on broiler pan. Broil about 5 minutes per side or until fork can be inserted with ease. Cool slightly; spread reserved syrup mixture over chicken and cut crosswise into thin strips. Place salad greens in large bowl and toss with Dressing. Arrange chicken on greens; sprinkle with cheese and pumpkin seeds.
Dressing: In small saucepan, place 2 Tbsp olive oil. Add 2 chopped cloves garlic and cook over medium low heat about 30 sec. Stir in 2 Tbsp white wine vinegar, ½ tsp salt and ¼ tsp pepper. Remove from heat and cool.

HAM AND LIMA BEAN SALAD WITH MAPLE THYME DRESSING
Ingredients
2 cups lima beans
3½ tsp salt
1½ lbs lean, smoky, baked ham, diced
1 cup corn oil
1/3 cup maple syrup
1/3 cup cider vinegar
3 Tbsp finely minced fresh thyme
5 carrots, peeled, sliced thin
Freshly ground black pepper
1 red-leaf lettuce
1 medium red onion, peeled, sliced thin
Directions:
In a large bowl combine the beans with cold water to cover them by at least three inches. Soak overnight. Drain the beans and transfer them to a large, heavy pot. Add fresh cold water to cover them by at least three inches, set over medium heat, and bring to a boil. Lower the heat and simmer, uncovered, stirring once or twice, for 25 min. Stir in 2 tsp of the salt and continue to cook gently until the beans are just tender, 15-25 min. longer. Drain and transfer to a bowl.
In a large skillet over medium heat combine the ham and 3 Tbsp of the corn oil. Cook, tossing and stirring often, until the ham is crisp and brown, 6 to 8 minutes. With a slotted spoon, transfer the ham to the bowl with the beans. Do not clean the pan.
Set the skillet over high heat and stir in the maple syrup, cider vinegar, and the remaining corn oil. Bring to a boil, stirring and scraping to dissolve any browned bits from the bottom of the skillet. Stir in the thyme, boil 1 min, and pour the hot dressing over the ham and beans. Add the carrots and stir. Season with the remaining salt and a generous grind of black pepper and stir again. Cool to room temperature, cover, and refrigerate for several hours or overnight.
Allow the salad to return to room temperature. Adjust the seasoning. Line plates with the
lettuce leaves. Stir the salad and divide it among the plates, shaping each portion into a slight mound. Garnish each salad with the onion. Drizzle any remaining dressing over each salad and serve immediately.
Note: If fresh thyme is unavailable, cook 2-1/2 teaspoons of dried thyme in the water with the lima beans.
Yield: 6 servings

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