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Lemon Maple Vinaigrette

With just a few simple ingredients, this vegan dressing sweetened with maple syrup makes a versatile vinaigrette.
Lemon Garlic Dressing

Submitted By:

Dietary Interests: Gluten-Free , Mediterranean , Vegan , Vegetarian

Yield:

24 servings (720 ml)

Total Time:

10 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

12 servings (1 ½ cups)

Total Time:

10 Minutes 30 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

24 servings (720 ml)

Total Time:

10 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

24 servings (720 ml)

Total Time:

10 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Ingredients

  • 2 lemons, peeled
  • ½ cup (120 ml) maple syrup
  • ½ cup (120 ml) apple cider vinegar
  • 2 teaspoons kosher salt, optional
  • 1½ cup (360 ml) extra virgin olive oil

Directions

  1. With a peeler or paring knife, remove the peel and white pith from the fruit, leaving just the flesh.
  2. Place lemons, maple syrup, apple cider vinegar, and salt into the Vitamix container in the order listed and secure the lid.
  3. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 15 seconds.
  4. Decrease speed to Variable 3. Remove the lid plug and add extra virgin olive oil through the lid plug opening. Secure the lid plug and increase blender to its highest speed, blending for an additional 10 seconds.

Chef's Notes

This vinaigrette is great by itself with any salad, but goes especially well with the Carrot Coconut Salad. This recipe may be doubled in the 64 oz. containers if desired.

Ingredients

  • 1 lemon, peeled
  • ¼ cup (60 ml) maple syrup
  • ¼ cup (60 ml) apple cider vinegar
  • 1 teaspoon kosher salt, optional
  • ¾ cup (180 ml) extra virgin olive oil

Directions

  1. Place lemon, maple syrup, apple cider vinegar, and salt into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 15 seconds.
  3. Decrease speed to Variable 3. Remove the lid plug add olive oil through the lid plug opening. Secure the lid plug and increase the blender to its highest speed, blending for an additional 10 seconds.

Chef's Notes

  • The benefit to making your own dressing is that you can control the amount and type of ingredients used. You can easily adjust the salt and syrup to make your own perfect vinaigrette.This vinaigrette is great with any salad, but goes especially well with the Carrot Coconut Salad.

Ingredients

  • 2 lemons, peeled
  • ½ cup (120 ml) maple syrup
  • ½ cup (120 ml) apple cider vinegar
  • 2 teaspoons kosher salt, optional
  • 1½ cup (360 ml) extra virgin olive oil

Directions

  1. With a peeler or paring knife, remove the peel and white pith from the fruit, leaving just the flesh.
  2. Place lemons, maple syrup, apple cider vinegar, and salt into the Vitamix container in the order listed and secure the lid.
  3. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 15 seconds.
  4. Decrease speed to Variable 3. Remove the lid plug and add extra virgin olive oil through the lid plug opening. Secure the lid plug and increase blender to its highest speed, blending for an additional 10 seconds.

Chef's Notes

This vinaigrette is great by itself with any salad, but goes especially well with the Carrot Coconut Salad. This recipe may be doubled in the 64 oz. containers if desired.

Ingredients

  • 2 lemons, peeled
  • ½ cup (120 ml) maple syrup
  • ½ cup (120 ml) apple cider vinegar
  • 2 teaspoons kosher salt, optional
  • 1½ cup (360 ml) extra virgin olive oil

Directions

  1. With a peeler or paring knife, remove the peel and white pith from the fruit, leaving just the flesh.
  2. Place lemons, maple syrup, apple cider vinegar, and salt into the Vitamix container in the order listed and secure the lid.
  3. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 15 seconds.
  4. Decrease speed to Variable 3. Remove the lid plug and add extra virgin olive oil through the lid plug opening. Secure the lid plug and increase blender to its highest speed, blending for an additional 10 seconds.

Chef's Notes

This vinaigrette is great by itself with any salad, but goes especially well with the Carrot Coconut Salad. This recipe may be doubled in the 64 oz. containers if desired.