Maple Salad Dressings

There is a restuarant that has a deliscious Maple Dressings. I am searching the internet to find the recipe that is closest to what I think it is. Here is what I am finding...

Vermont Maple Dressing

3/4 cup genuine Vermont maple syrup*
1 teaspoon salt
1/2 cup rice vinegar
1 cup extra-virgin olive oil
1 1/2 teaspoons ground mustard

* This salad dressing requires that you use a top-quality grade of maple syrup. If you use an inferior grade, you'll end up with a thin dressing that doesn't cling to your greens.

In a blender or food processor, combine maple syrup, salt, rice vinegar, olive oil, and ground mustard. Whirl 1 minute or until well mixed. Store, covered, in the refrigerator. Serve at room temperature.

Yields 2 cups.

Vermont's own Maple Vinaigrette

1 teaspoon dry mustard
1/2 teaspoon dried basil
1/4 cup balsamic or good quality wine, cider or maple vinegar
1/2 cup Pure Vermont Maple Syrup
1 Tablespoon lemon juice
1 clove garlic, minced
1 cup olive oil
1 teaspoon salt
1/4 teaspoon ground pepper
Preparation:
Combine mustard and basil in a small bowl. With a whisk, add vinegar, maple syrup, lemon juice and garlic. Add olive oil and continue whisking until ingredients are well combined. Season with salt and pepper. Refrigerated, the dressing will keep for several weeks.


Blue Cheese and Walnuts with Maple Dressing

1 (10-ounce) sack baby spinach
1/3 pound blue cheese, crumbled
1 (6 ounce) can walnut halves, toasted
1/4 cup maple syrup, warmed
1 1/2 tablespoons cider vinegar
1/4 cup extra-virgin olive oil
Salt and pepper
Directions
Place spinach on a large platter. Top with blue cheese and walnuts. Warm maple syrup in a small saucepan. Pour vinegar into a small bowl. Whisk oil into vinegar in a slow stream. Whisk maple syrup into dressing in a slow stream. Pour dressing down over the salad platter and serve. Season with salt and pepper, to your taste.

Spinach Salad With Maple Dressing

8oz (250 g) spinach
2 strips of bacon, cooked until crisp, chopped
1 apple, unpeeled & diced
1/4 cup (50 mL) cheddar cheese grated
1/4 cup (50mL) mozzarella cheese grated

Maple Dressing:
3/4 cup (175 mL) mayonnaise
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) vinegar
1/4 cup (50 mL) granulated sugar
3 tbsp (45 mL) maple syrup
1/2 tsp (2 mL) freshly chopped parsley

Maple Dressing: Combine all of the above ingredients and blend until smooth. Store covered in the refrigerator. Yields 1 1/4 cups (300 mL).

Trim, wash and dry spinach and tear into bite size pieces. Place into salad bowl and set aside.

Just before serving pour desired amount of dressing over spinach and toss well to coat. Add the bacon, apple and cheese, toss lightly. Makes 6-8 servings.


Maple Dressing

3/4 c. salad oil
1/4 c. vinegar
3 tbsp. maple syrup
1 tsp. salt
1 tsp. dry mustard
1/2 tsp. paprika

Blend ingredients and serve on lettuce wedge. Yield: 1 cup dressing.

Raspberry Maple Dressing

1/4 c. raspberry vinegar
2 tbsp. maple syrup
2/3 c. veg. oil

Whisk Together.


2 tablespoons chopped pecans
1 10-ounce package fresh spinach, torn, or 12 cups baby spinach
1 cucumber, peeled, seeded and cut into 1/4-inch slices
2 teaspoons extra-virgin olive oil
1 shallot, finely chopped
1/4 cup cider vinegar
2 tablespoons pure maple syrup
Salt & freshly ground pepper, to taste
1/4 cup shredded smoked cheese, such as Gouda or Cheddar

Preparation
Toast pecans in a small dry skillet over low heat, stirring often, until fragrant, 2 to 3 minutes. Transfer to a small bowl and let cool.
Toss spinach and cucumber in a salad bowl.
Heat oil in a small skillet over medium-low heat. Add shallot and cook, stirring, until softened, about 4 minutes. Add vinegar and maple syrup and bring to a boil. Season with salt and pepper.
Immediately pour the dressing over the spinach and cucumber. Toss well and sprinkle with cheese and toasted pecans.

Spinach Salad with Maple Dressing

1 Container of fresh washed baby salad greens or a Spring mix
approximately:
1 C. sliced fresh strawberries or seedless grapes halved. You may also like Mandrin oranges.
1/2 C finely Julienned carrots or grated carrots
1/3 to 1/2 C. sugar glazed pecans, walnuts or almonds
Dressing:
1/4 C. Mayonnaise
3 to 4 T. Champagne vinegar (or left over white wine)
2 tsp. sugar
1/2 C. Canola or vegetable oil
1/4 C. Pure Maple Syrup
pinch of salt
Whisk together or shake in a jar to emulsify.
(With the nuts, I usually make at least a cup and a half because of all the munching that goes on before the meal or by my husband, anytime!)
Candied Nuts
1 1/2 C. pecans, almonds or walnuts or a mix
1/2 C. Sugar
1/4 C. water
1/2 tsp. cinnamon or nutmeg (optional)
Place all ingredients in a heavy or iron skillet and cook over medium heat until the water evaporates and the nuts have a sugary appearance. Pour onto a greased baking sheet and separate nuts quickly with a couple of forks. Cool. Store (yeah, right!) covered in the fridge or freeze.

Directions
Place fresh cold greens in a pretty bowl or on individual salad dishes. Top with fruit, drizzle with dressing and top with the nuts.
Serve and listen to the yummmmmmms!
If you must add cheese, a bit of shaved ir grated fresh Parmesan would be fine with this salad.