Maple-Balsamic Dressing

The sweet, tangy dressing is ideal for peppery greens, such as arugula, or bitter greens like radicchio or endive. It also complements rich meats, such as pork or dark-meat chicken.

This recipe goes with Maple-Balsamic Pork Tenderloins, Arugula, Roasted Tomato, and Goat Cheese Salad

Yield: About 1 cup (serving size: 1 tablespoon)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 39
  • Calories from fat: 53%
  • Fat: 2.3g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.2g
  • Protein: 0.2g
  • Carbohydrate: 4.7g
  • Fiber: 0.1g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 118mg
  • Calcium: 8mg

Ingredients

  • 1/2 cup tomato juice
  • 1/3 cup balsamic vinegar
  • 1/4 cup maple syrup
  • 1 tablespoon minced fresh rosemary
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 2 1/2 tablespoons extravirgin olive oil

Preparation

  1. Combine all ingredients except oil, stirring well. Gradually add oil, stirring constantly with a whisk until well combined.
  2. Note: Refrigerate dressing in an airtight container for up to five days; stir well before using.
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