Fall Salad With Maple Balsamic Dressing Recipes

FALL SALAD

Steps:

• To make the candied pecans, set a nonstick pan over medium heat. Add the butter and sugar and once it has melted toss in the pecans and continue to toss to coat and cook evenly, about 1 minute. Transfer to a sheet tray lined with waxed paper (use 2 forks to separate pecans) while you prepare the salad.
• Make the dressing by combining the chopped shallot, Dijon and balsamic vinegar in a large mixing bowl. Slowly drizzle in the olive oil while you whisk to emulsify. Add the maple syrup and season, to taste, with salt and pepper.
• Assemble salad by tossing greens and pear slices in a large mixing bowl with maple-balsamic dressing. Top with shaved Parmesan and candied pecans.

MAPLE SALAD DRESSING

Steps:

• Blend maple syrup, balsamic vinegar, lemon juice, garlic, dry mustard, salt, basil, and black pepper in a blender until smooth; stream olive oil into the mixture while blending and continue blending until dressing is thick and creamy.

MAPLE-BALSAMIC VINAIGRETTE

Steps:

• Place vinegar, maple syrup, Dijon mustard, salt, and pepper into a blender. Pulse to combine, then add the olive oil in a steady stream with the motor running.

MAPLE BALSAMIC DRESSING

Steps:

• In a blender, combine vinegar and syrup. While processing, gradually add oil in a steady stream. Yield: 1 cup., For pork chops: Pour 2/3 cup dressing into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for at least 30 minutes. Cover and refrigerate remaining dressing., Drain and discard marinade. Grill pork chops, covered, over medium heat for 6-7 minutes on each side or until juices run clear, brushing with 3 tablespoons reserved dressing during the last 5 minutes. Drizzle remaining dressing over chops before serving. Yield: 4 servings., For salad: In a large bowl, toss greens with dressing. Serve immediately. Yield: 8 servings., For strawberries: In a large bowl, toss berries with dressing. Chill until serving.

FALL SALAD WITH MAPLE-BALSAMIC DRESSING

Steps:

• Combine spinach, apple, Cheddar cheese, cranberries, and pecans in a large salad bowl. Toss well.
• Combine balsamic vinegar, maple syrup, and mustard in the bowl of an electric blender. Blend on medium speed until mixed well. While the blender is running, add olive oil in a steady stream. Blend until oil and vinegar are no longer separated. Add salt and pepper to taste and emulsify until creamy. Drizzle over salad and serve immediately.