Giving up bottled ranch dressing was hard for me. There, I admitted it. I like the homemade version, but when I first decided to ditch the chemical-laden store bought kind the homemade ranch dressing wasn’t quite cutting it for me. I was probably missing all the soybean oil, corn syrup and MSG. But I found that I didn’t miss the store bought dressings quite so much when I had a homemade alternative that tasted a little sweet. Maybe the natural sugar helped me get past my chemical cravings? I don’t know, but I do know that we love this lemon-maple salad dressing!
Quick and simple to mix up, this dressing is sweet and mild. We like our mock caesar salad dressing, but sometimes you just want a little more subtle flavor, you know? This has become our everyday salad dressing. It’s fast to shake together and goes well with all kinds of salad combinations, as well as fish and chicken.
Lemon-maple Salad Dressing
9 T. olive oil
3 T. lemon juice
1 T. dijon mustard
1 T. maple syrup
1/4 t. salt
Freshly ground pepper
1. Place all ingredients in a small mason jar or a blender (I use my magic bullet short cup). For the pepper I just hold my grinder over the cup and crank a few times. Place lid on and shake vigorously or blend until emulsified. Serve immediately or refrigerate until needed.
Notes: This keeps in the fridge for about one week. This is also a nice dip for chicken, and makes a different kind of dressing for pasta or quinoa salad.
Yield: Not quite 1 C. of dressing.