Mixed greens with maple vinaigrette
1
- Prep Time15 min
- Total Time15 min
- Makes6 to 8 servings
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Ingredients
2 tbsp maple syrup
2 to 3 tbsp freshly squeezed lemon juice
1/4 cup vegetable or olive oil
1/2 tsp Dijon mustard
1/4 tsp salt
pinch freshly ground black pepper
1/4 tsp tarragon, optional
12 cups mixed greens, or spinach
1/4 cup coarsely chopped toasted hazelnuts, pecans or walnuts (optional)
Instructions
In a small bowl, whisk syrup with 2 tablespoons lemon juice and oil until smooth. Whisk in Dijon, salt and pepper. Taste and stir in 1 tablespoon lemon juice for a tarter dressing and tarragon for additional flavor. Wash, dry and tear greens into bite-size pieces. Place in a large bowl. Dressing and greens can be covered with plastic wrap and refrigerated separately for up to 1 day.
When ready to serve, whisk dressing and pour over greens. Toss until greens are glistening with dressing. Sprinkle with nuts if you like a bit of crunch. Serve right away.
Nutrition (per serving)
Calories 17, Protein 1.7g, Carbohydrates 2.7g, Fat 0.3g.
This twist to a green salad was inspired by Chef Lili Sullivan of Toronto's Rebel House tavern. Maple syrup's natural sweetness is balanced with tart refreshing lemon juice.
