This sweet and tangy apple cider vinaigrette with olive oil, mustard, and maple syrup is quick and easy to make for a flavorful dressing on any salad.
Ingredients
- 2 tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 1.5 teaspoons pure maple syrup
- 0.25 teaspoons salt
- 0.25 teaspoons freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
Instructions
-
1
Whisk apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper together in a small bowl. Add olive oil and whisk until incorporated.
-
2
Pour vinaigrette into a screw-top jar or bottle; seal. Store in the refrigerator and shake before serving.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Grandma's Green Bean Casserole
This green bean casserole without mushroom soup is my grandmother's recipe that she made every Thanksgiving. Instead of traditional French-fried onions, this from-scratch casserole is loaded with lots of melty Cheddar and a buttery cracker crumb topping. A homemade sour cream-based sauce adds just the right amount of tang to every bite.
Coconut Cupcakes
A white cake recipe with a coconut twist. I had some coconut in my fridge that needed to be used, and this is what I came up with. If you want a more intense coconut flavor, add a teaspoon or two of coconut extract. Try putting your coconut in a food processor or blender if you prefer a smoother-textured cupcake. This is the first recipe I've come up with on my own, so any suggestions would be appreciated.
California Coleslaw
A sweet summer slaw filled with fresh vegetables. It tastes better the second day after the vegetables have soaked in the marinade.