MAPLE SALAD DRESSING
The best salad dressing in the universe! Kids love it. Great on meats, rice, and any green salad. I always get requests for this recipe.
Provided by GrammaBeni
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 10m
Yield 14
Number Of Ingredients 9
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.
Nutrition Facts : Calories 178.1 calories, Carbohydrate 8.5 g, Fat 16.1 g, Protein 0.1 g, SaturatedFat 2.2 g, Sodium 168.3 mg, Sugar 7.4 g
RED GRAPE SALAD WITH MAPLE DRESSING
Make and share this Red Grape Salad With Maple Dressing recipe from Food.com.
Provided by carolinafan
Categories < 15 Mins
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- For dressing, in small bowl combine raspberry juice, syrup, onion and lemon juice. Season with salt and pepper to taste. Whisk in olive oil.
- Arrange greens on 6 salad plates. Top with grapes and apple. Spoon dressing over greens.
Nutrition Facts : Calories 76.9, Fat 4.6, SaturatedFat 0.6, Sodium 1.4, Carbohydrate 9.7, Fiber 0.7, Sugar 8, Protein 0.3
RED GRAPE HARICOT SALAD WITH MUSTARD DRESSING
Provided by Robert Irvine : Food Network
Categories side-dish
Time 2h35m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Blanch the haricots verts in salted boiling water until al dente (or cooked to your liking). Drain the beans into a strainer or colander and then they should be shocked by dunking the strainer of beans into a waiting bowl of ice water to stop the cooking process, and will help them retain a bright green color. Drain and set aside in refrigerator until needed.
- Place the lime in a small microwave-safe bowl and microwave until the essential oils in the skin are released. The lime will be hot coming from the microwave, so let it cool just enough so you can handle it, before squeezing it. Turn on the blender and through the feed opening, add the rosemary, tarragon, cilantro, stone ground mustard, rice wine vinegar, and fresh ginger, and blend together until a smooth paste has formed. At this point the lime should be cool enough to squeeze. With the power on, add the lime juice through the blender feed-tube, and then very slowly add the oil and water until the mixture thickens and can coat the back of a spoon. Adjust the seasoning with salt and pepper. Set aside in refrigerator until needed. (When chilled, the dressing should resemble something like mayonnaise.) Reserve some of the dressing to drizzle on the plate later.
- Then, mix the beans, onion, and tomato with the dressing (adjusting the amount to your preference) and refrigerate for only a couple of hours. (Don't mix too far ahead, because the salad ingredients will bleed and you will have a very runny dressing).
Nutrition Facts : Calories 155 calorie, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 105 milligrams, Carbohydrate 13 grams, Fiber 3 grams, Protein 2 grams, Sugar 7 grams
ROASTED GRAPE, CARROT & WILD RICE SALAD WITH BALSAMIC MAPLE DRESSING
Enjoy the contrasting flavours and textures of this vegetarian rice salad with nuts, feta cheese and sweet dressing
Provided by Cassie Best
Categories Lunch, Main course, Side dish
Time 1h5m
Number Of Ingredients 12
Steps:
- Cook the rice following pack instructions. Meanwhile, heat oven to 200C/180C fan/gas 6. Place the carrots and grapes on a large baking tray, keeping the grapes at one end and the carrots at the other (the grapes will bleed some of their juice onto the tray, which will stain the carrots). Drizzle the carrots with the oil and season. Roast for 10 mins, then remove from the oven and set aside to cool a little. When the rice is cooked, drain and run under the cold tap to cool a little, then set aside to drain completely.
- Bring a saucepan of water to the boil, add the beans and cook for 2 mins or until just tender. Drain and set aside to cool a little. In a large bowl, whisk the dressing ingredients together with some seasoning. Add the rice, carrots, beans, pecans, rocket and half the feta, and toss everything together. Transfer to a serving plate, then scatter over the remaining feta and the roasted grapes. Drizzle any juice from the baking tray over the salad and serve.
Nutrition Facts : Calories 446 calories, Fat 25 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 16 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 1.3 milligram of sodium
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