Maple-Balsamic Dressing

Yield: About 1 cup (serving size: 1 tablespoon)
Source: Cooking Light Magazine, August 2005
CL Comments: The sweet, tangy dressing is ideal for peppery greens, such as arugula, or bitter greens like radicchio or endive. It also complements rich meats, such as pork or dark-meat chicken.

This recipe also goes with Arugula, Roasted Tomato, and Goat Cheese Salad, and/or Maple-Balsamic Pork Tenderloins


1/2 cup tomato juice
1/3 cup balsamic vinegar
1/4 cup maple syrup
1 tablespoon minced fresh rosemary
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
2 1/2 tablespoons extravirgin olive oil


  1. Combine all ingredients except oil, stirring well. Gradually add oil, stirring constantly with a whisk until well combined.

    Note: Refrigerate dressing in an airtight container for up to five days; stir well before using.


Healthy Units: 1 per serving
CALORIES 39(53% from fat); FAT 2.3g (sat 0.3g,mono 1.7g,poly 0.2g); PROTEIN 0.2g; CHOLESTEROL 0.0mg; CALCIUM 8mg; SODIUM 118mg; FIBER 0.1g; IRON 0.2mg; CARBOHYDRATE 4.7g

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