This Low-Carb Maple Mustard Vinaigrette recipe makes the perfect dressing for fall and winter greens. This delicious dressing can be part of a low-carb, keto, Atkins, diabetic, dairy-free, or gluten-free diet.
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This Low-Carb Maple Balsamic Vinaigrette boasts a hint of maple sweetness balanced out with the bright flavors of mustard and apple cider vinegar. An olive oil base loads it up with anti-oxidants.
The final dressing whisks up into creamy maple goodness with a touch of tart apple. What could be a better combination for fall salads?
While this certainly isn’t the first salad dressing to combine maple and mustard, it does so in a way that keeps it low-carb. Instead of using maple syrup, which would have knocked it off the chart for carb content, I used a bit of maple flavor and combined it with a sprinkling of sweetener. The result–maple goodness without the carbs.
This dressing began as part of an autumn salad recipe I’ve been working on. At first, I was planning to pair it with a simple vinaigrette. Then, I decided I wanted to take the salad to a new level, so I started contemplating what flavors would work well with the roasted squash and baby kale I had in the salad.
While real maple syrup may be made in the late winter, the flavor combines well with the flavors of fall. It adds a bit of sweetness to winter squash and pumpkin and enhances dishes with nuts and sweet spices.
I decided to use apple cider vinegar instead of a typical balsamic for this dressing. Apples are synonymous with fall for me, so apple cider vinegar just seemed like the right choice for a fall dressing.
Tips and Tricks
You can make this dressing ahead and store it in a covered jar in the refrigerator. Olive oil can partially solidify in the refrigerator, so you may need to allow it to sit at room temperature for a few minutes before serving.
After it warms up, simply give it a good shake before serving to bring back that creamy texture.
This dressing holds up well to winter greens such as baby kale, spinach and cress. While it was developed as a salad dressing, it would also be delicious trickled over cooked greens such as turnip greens, chard, or beet greens.
In addition, this dressing would make a delicious marinade. It would pair especially well with pork.
This Low-Carb Maple Mustard Vinaigrette adds a touch of maple mustard goodness to any salad. It’s perfect for fall, but really could be used any time of the year. Enjoy!
Low-Carb Maple Balsamic Vinaigrette
This Low-Carb Maple Balsamic Vinaigrette recipe makes the perfect dressing for fall and winter greens. This delicious dressing can be part of a low-carb, keto, Atkins, diabetic, dairy-free, or gluten-free diet.
Place all ingredients in a small mixing bowl.
Whisk together until the consistency becomes creamy.