Here at the Green Mountain Mustard headquarters in beautiful Richmond, Vermont, we like to eat as healthy as possible (ok – we sneak the occasional whoopie pie or Ben and Jerry’s pint). The whole family eats a ton of salad during the week and as an alternative to buying commercial salad dressings, we have experimented with making our own. The following recipe is for a Maple Balsamic Vinaigrette recipe that we have tweaked a little bit. Enjoy it over fresh-picked greens from your CSA or over some good ol’ carrot sticks.
Maple Balsamic Vinaigrette Recipe
2 tsp salt
1/2 tsp ground pepper
1/4 cup maple syrup – we like Grade B for the rich maple flavor
1 T + 1 tsp of Green Mountain Maple Wholegrain Mustard
1/4 C Red Wine Vinegar
1 C vegetable oil (not olive oil) – we used canola oil.
Whisk ingredients together or use a blender – or a fun salad thing from Pampered Chef. Enjoy!
