Summertime means fresh fruits and vegetables in our household. Beets, strawberries, arugula, corn…you name it, it ends up in our refrigerator.
I love to make plant-dense meals with produce from the farmer’s market, or with one of the various produce boxes we’ve been testing out (more on that later).
I also love to whip up one (just one) batch of homemade maple balsamic vinaigrette (with a hint of chili) that I can put on anything. Yes, anything.
I put this dressing on greens. I drizzle this dressing on berries and melons. I brush this dressing on grilled peaches and I roast asparagus in this dressing. It’s sweet and salty and easy and perfect. It makes your produce better, period (it also isn’t half bad as a salmon marinade).
The best part: it takes less than five minutes. Give it a try, and let me know what you CAN’T dress with it :)
Did you make this recipe? Be sure to tag us on instagram @theprotopantry and use the #protopantry hashtag. Happy cooking!
Maple Balsamic Vinaigrette Recipe
Mega-simple salad dressing that works for (almost) any fruit or vegetable.
Makes: 8 servings
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 3 tablespoons maple syrup
- Salt to taste
- Pepper to taste
- 1 heaping teaspoon chili powder
- 1 teaspoon mustard
- Whisk all ingredients to fully combine. Serve and enjoy.
Notes and Nutrition Information
A few more serving suggestions: serve with a caprese salad. Serve with cantaloupe wrapped in prosciutto. Serve with wilted spinach, crisp bacon, and a fried egg.
One eighth of this recipe as written contains approximately 132 calories, 13 grams of fat, 5 grams of carbohydrates, 0 grams of protein, 0 grams of fiber, 5 gram of sugar, and 24 milligrams of sodium.