Maple Dijon Cream Dressing

5.00 avg. rating (96% score) - 4 votes

Maple Dijon Cream Dressing

This dressing is great on a salad of baby greens with crumbled Gorgonzola and chopped walnuts or pecans, plus perhaps some chopped apples or cranberries.

Yield: 1-3/4 cups or 7 servings


  • 1/4 cup extra light olive oil
  • 1/2 cup salad oil
  • 2-1/2 tablespoons Dijon-style mustard
  • 3 tablespoons dark maple syrup
  • 2 tablespoons balsamic vinegar
  • 1/4 cup half-and-half
  • dash of salt
  • 1 clove garlic, scored


Whisk together all ingredients except the garlic. Add the garlic and let the dressing sit for at least an hour to allow flavors to develop. Add a teaspoon more of vinegar or mustard if you like a sharper taste. The dressing gets better overnight and keeps for 4 to 5 days.
  • Anonymous

    Yummy dressing and very easy. Keeps in refrigerator for at least a week in a glass jar.

  • Every time that I have served this salad dressing it has received rave reviews. Everyone wants the recipe. Not only is it an excellent salad dressing, it is wonderful with chicken strips or wings.

  • This recipe is wonderful! I added the extra
    vinegar to give it a sharper taste. I served
    this over mesclun greens with crumbled
    gorgonzola, dried cranberries and pecans.
    I also marinated the shrimp in salt, pepper andmaple syrup, then grilled and served it over the top. It was delectable!

    This combination makes for a great summer meal –
    not too heavy, and very satifying.

  • I used this dressing on a salad of mixed greens, fresh blueberries, and pecans. Delicious!


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