Maple Dijon Cream Dressing
From The Yankee Cookbook
Sauces, Salad Dressings Recipes
Yield: 1-3/4 cups or 7 servings
This dressing is great on a salad of baby greens with crumbled Gorgonzola and chopped walnuts or pecans, plus perhaps some chopped apples or cranberries.
- 1/4 cup extra light olive oil
- 1/2 cup salad oil
- 2-1/2 tablespoons Dijon-style mustard
- 3 tablespoons dark maple syrup
- 2 tablespoons balsamic vinegar
- 1/4 cup half-and-half
- dash of salt
- 1 clove garlic, scored
Whisk together all ingredients except the garlic. Add the garlic and let the dressing sit for at least an hour to allow flavors to develop. 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.
Reviews by Readers
I used this dressing on a salad of mixed greens, fresh blueberries, and pecans. Delicious! – Reviewed by Gina Lauze
This recipe is wonderful! I added the extra vinegar to give it a sharper taste. I served this over mesclun greens with crumbled gorgonzola, dried cranberries and pecans. I also marinated the shrimp in salt, pepper andmaple syrup, then grilled and served it over the top. It was delectable! This combination makes for a great summer meal - not too heavy, and very satifying. – Anonymous Review
Every time that I have served this salad dressing it has received rave reviews. Everyone wants the recipe. Not only is it an excellent salad dressing, it is wonderful with chicken strips or wings. – Reviewed by Alice Fountain
Yummy dressing and very easy. Keeps in refrigerator for at least a week in a glass jar. – Reviewed by Fran Bickel
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