Maple Vinaigrette Salad
When the New Year comes around many of us are trying to be more conscious about what we are eating, but that does not mean mealtime has to be boring.
This delicious salad with maple vinaigrette dressing is a great accompaniment to any healthy eating plan and can be enjoyed as a light lunch or healthy side dish. The maple vinaigrette can be used to spruce up any salad, so feel free to play around with whatever salad vegetables, nuts and seeds you might already have. Bursting with colour, flavour and goodness, this is one to try.
Ingredients
Maple vinaigrette
- 3 tbsp Grade A Dark Robust Pure Maple Syrup
- 6 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- Salt to taste
Salad
- 120g mixed salad leaves (lamb’s lettuce, mixed red chard, red mini cos and beetroot)
- 1/4 cucumber, chopped
- 1 small carrot, julienned
- Handful of pomegranate seeds
- 1 spring onion, finely chopped
- Sprinkle of sesame seeds
Instructions
- Make the vinaigrette by whisking together the maple syrup, olive oil and balsamic vinegar. Season with salt to taste.
- Assemble the salad in a bowl using the mixed leaves, cucumber, carrot, pomegranate seeds and spring onion.
- Drizzle with the maple vinaigrette, sprinkle over the sesame seeds, then serve.
The maple vinaigrette can be stored in an airtight container for up to 2 weeks in the fridge.
Enjoy, and share your maple syrup creations with
@realmaplesyrup.