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Maple Dijon Cream Dressing

Maple Dijon Cream Dressing
4 votes, 5.00 avg. rating (95% score)

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.
Updated Sunday, April 21st, 2002
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4 Responses to Maple Dijon Cream Dressing

  1. Gina Lauze June 16, 2002 at 4:46 pm #

    I used this dressing on a salad of mixed greens, fresh blueberries, and pecans. Delicious!

  2. Stacey Specht August 22, 2002 at 1:40 pm #

    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.

  3. Alice Fountain March 24, 2003 at 12:48 pm #

    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.

  4. Anonymous May 3, 2009 at 6:00 pm #

    Yummy dressing and very easy. Keeps in refrigerator for at least a week in a glass jar.

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