Issues → January/February 2007 → Feature Stories →
Comfort Food and Family in Vermont
(page 4 of 7)
Start to Finish Time: 10 minutes
Yield: 6 servings
Which greens you use and what you add or omit are optional and can change from day to day, season to season -- it's the dressing that makes this salad so good.
- 1/3 cup olive oil
- 1/3 cup balsamic vinegar
- 1/3 cup maple syrup
- 1 teaspoon Dijon mustard
- 1 teaspoon minced garlic (optional)
- 6 cups mixed greens
- Dried cranberries (optional)
- 1/4 cup crumbled blue cheese (optional)
Combine oil, vinegar, syrup, mustard, and garlic, if desired, in a mason jar. Cover tightly and shake vigorously until ingredients are well combined. Place remaining ingredients in a large salad bowl and toss with enough dressing to coat (but not soak). Serve immediately.
Reviews by Readers
Excellent vinaigrette, wonderful taste and unbelievably fast to make. – Reviewed by Judith Smith
I love putting the syrup in it ... and then I made it with honey, awesome! I also made it with crushed raspberries and added some of my favorite herbs... So easy and delicious! – Reviewed by marilyn
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