I thought I'd write a special post to showcase my favorite salad dressing. I first posted it in November 2012 along with a salad recipe, but I love it so much, I though it deserved its own post. I have altered the recipe slightly since then, so this is how I make it these days. I make this vinaigrette so much, I have the recipe memorized. I panic if I run out of the ingredients!
It's really easy to build a salad using this dressing. It goes really well with baby spinach or baby mixed greens. I then add some nuts, like toasted almonds, pecans or sunflower seeds. After that goes on some sort of fruit, like strawberries or craisins. If I was eating dairy right now I would add some crumbled feta or blue cheese. If I'm making the salad as a main dish for lunch, I add some sort of protein, like leftover rotisserie chicken or cooked quinoa. My Balsamic Chicken Salad with Strawberries is a great example.
This dressing is also low-FODMAP, gluten-free and dairy-free. So without further ado, here is my favorite vinaigrette.
Maple Balsamic Vinaigrette
Low-FODMAP, gluten-free, vegan
serves about 6
1/2 cup extra virgin olive oil
1/3 cup balsamic vinegar
1 tablespoon pure maple syrup
1 teaspoon Dijon mustard
pinch fresh ground black pepper
pinch of salt
- Place all ingredients in a container with a tight-fitting lid. Shake vigorously until well combined. Enjoy!
- I usually store this vinaigrette at room temp for about 5 days. Store in the fridge to make it last longer.