Maple Syrup Salad Dressing With Blood Orange Juice Recipes

Steps:

• In a large pot fitted with a steamer basket, steam the sweet potatoes in batches until just tender, 12 to 15 minutes per batch. Transfer them to a large bowl and let cool to room temperature.
• Meanwhile, in a small bowl, make the Orange-Maple Dressing by whisking the olive oil, maple syrup, orange juice, vinegar, ginger, nutmeg and salt.
• Add the green onions, parsley, pecans and raisins to the cooled sweet potatoes. Pour the Orange-Maple Dressing over the potato mixture and toss gently to combine. Season to taste with salt and pepper. This salad can be made several hours ahead of time; cover and refrigerate until ready to serve.

Steps:

• Whisk together the maple syrup, mustard and cider vinegar in a large bowl. Whisk in the olive oil in a slow, steady stream until the vinaigrette emulsifies and thickens.
• Toss the mixed greens with the vinaigrette and serve.

Steps:

• Place vinegar, maple syrup, Dijon mustard, salt, and pepper into a blender. Pulse to combine, then add the olive oil in a steady stream with the motor running.

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.