My Recipe Box

Sherry Maple Vinaigrette


Yields about 1-1/2 cups.

You can use walnut oil for some of the peanut oil.

  • 1/3 cup sherry vinegar
  • 1 tsp. Dijon-style mustard
  • 2 Tbs. maple syrup
  • 1 Tbs. finely chopped shallots
  • 1 cup peanut oil
  • Kosher salt and freshly ground black pepper

Combine the vinegar, mustard, maple syrup, and shallots in a bowl and slowly whisk in the oil. Season with salt and pepper to taste.

nutrition information (per serving):
Size : per Tbs., Calories (kcal): 80, Fat (kcal): 9, Fat Calories (g): 80, Saturated Fat (g): 2, Protein (g): 0, Monounsaturated Fat (g): 4, Carbohydrates (mg): 1, Polyunsaturated Fat (mg): 3, Sodium (g): 100, Cholesterol (g): 0, Fiber (g): 0,

Great dressing for the butternut squash salad... I just mix the vinaigrette without the oil. I find drizzling the oil on the salad then toss lightly than add vinaigrette this saves on using all that oil. I also used a mild fruity extra virgin olive oil.

This is my family's all time favourite salad dressing - on any salad. My husband pesters me to make it! I use olive oil instead of the peanut oil.

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