Maple-Black Pepper Vinaigrette

In our busy, complicated world time is the most common obstacle to eating well. That's why I'm constantly trying to come up with recipes that take as much time or maybe a few seconds more to make than their store-bought counterpart.

One perfect example of this is salad dressing. Sure opening a jar is as basic as it gets, but when the extra 2 minutes it takes to make your own (I'm serious, I timed myself) is a million times better why would you want anything else.



This is my go-to dressing. I make a big batch and keep it in the refrigerator for whenever the salad urge strikes. It will keep for at least 2 weeks, but probably for longer (I've never not eaten it within that time period so I'm not sure).

It is a little sweet, a little sharp—great with mixed greens or a heartier salad with chunks of cold chicken and crumbled bacon. The kids like to use it as a dip for apple and cucumber slices.



Having recipes like this one in your arsenal makes dinner time so much easier so commit it to memory, you know, when you have the time.

Maple-Black Pepper Vinaigrette

Print It!

Makes enough for 3-4 salads

1/2 cup olive oil
1/4 cup cider vinegar
2 tablespoons maple syrup
1 tablespoon lemon juice
2 teaspoons dijon mustard
salt and freshly ground black pepper to taste

Combine all ingredients in a jar with a tight-fitting lid. Cover tightly and shake until thoroughly combined. Taste and add more salt or pepper as needed. Cover and refrigerate until ready to use. Dressing will keep in the refrigerator for up to 2 weeks.