This will be a quick post... I just got so excited about it, I had to write it down for you!
I so rarely find salad dressing recipes that I am willing to eat more than once, so I stick to my mom's Dijon vinaigrette or my own adapted version of that with dark balsamic and honey.
Believe me, I've tried tons of dressing recipes -- roasted tomato vinaigrette, cilantro-lime-yogurt, fruit-based concoctions that always seemed to be turn out too sweet for me. The list could go on and on. None of them became staples, but this one will.
I was flipping through old magazines, and I found this recipe for maple-mustard vinaigrette in the February/March 2006 issue of Eating Well. I thought it went deliciously well on top of our strawberry-rich salads the other night.
Maple-mustard vinaigrette (makes 1.25 cups)
1/2 cup canola oil
1/4 cup maple syrup
1/4 cup cider vinegar (I'm partial to the Tree of Life brand of apple cider vinegar)
2 tablespoons coarse-grained mustard (I used Maille Old Style Whole Grain Mustard)
2 tablespoons soy sauce
1/2 teaspoon salt
1/2 teaspoon pepper
Whisk ingredients together.