Balsamic-Maple Vinaigrette Recipe
(low fat, low calorie, and low carbohydrate recipe)


  Home    |   Recipe Indexes   |   Dinner Party Menus   |   Food History   |   Diet - Health - Beauty

Baking Corner |  Regional Foods | Cooking Articles Hints & Tips | Culinary Dictionary | Newspaper Columns


Follow What's Cooking America on Facebook


This Balsamic-Maple Vinaigrette is also one of my favorite salad dressing! It is so easy to make, so good, and will fit into your diet.

For more great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate recipes, and Diabetic Recipes, check out my Diet Recipe Index. Also check out my Nutritional Chart for fat grams, fiber grams, and calories for all your favorite foods.

More of Linda's delicious Salad and Salad Dressing Recipes.
 


Shop What's Cooking America - Check out What's Cooking America's large selection of salad bowls, salad tongs, salad green's spinner, lettuce keepers, salad dressing containers, and Linda's favorite Super-Fast Thermapen Thermometer.




Balsamic-Maple Vinaigrette Recipe:

Recipe Type: Salad and Salad Dressing, Condiments, Balsamic Vinegar, Diet
Yields: approximately 1/2 cup
Prep time: 5 min


Ingredients:

1/4 cup good-quality aged balsamic vinegar
1 tablespoon soy sauce
1 tablespoon water
1 tablespoon pure maple syrup
1 tablespoon Splenda or to taste (or other sugar substitute of your choice)
1 clove garlic, minced
Crushed dried red pepper to taste
2 tablespoons extra-virgin olive oil


Balsamic Vinegar * Use a good-quality aged balsamic vinegar. The better your balsamic vinegar, the better your vinaigrette. Check out my web page with information on different types of balsamic vinegar (also includes lots of recipe using balsamic vinegar).


Preparation:

In a medium bowl or food processor, whisk together balsamic vinegar, soy sauce, water, maple syrup, Splenda, garlic, and red pepper. Add olive oil in a thin stream, whisking until emulsified. By gradually whisking or blending the oil into the vinegar, you create an emulsion (a mixture of two liquids that usually don't combine smoothly).

Yields approximately 1/2 cup.

DO NOT OVERDRESS YOUR SALADS - Too much salad dressing will weight down the salad ingredients and mask their flavors. The dressing's role is to highlight not to overpower the salad ingredients. A general rule is 1/4 cup of dressing for 6 cups of greens. As soon as your salad is mixed, taste a leaf to see if there is sufficient dressing. If not, drizzle some more over the salad, a tablespoon at a time; toss and taste again.

 

Balsamic-Maple  Vinaigrette- Nutritional Information

I cannot guarantee the accuracy of the below information. All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen.

Item Amount Fat Grams Carbohydrates Grams Calories
vinegar, balsamic 1/4 cup 0 2.4 20
soy sauce 1 tablespoon 0 0 0
maple syrup 1 tablespoon 0 16.7 65
Splenda 1 tablespoon 0 0 0
garlic 1 clove 0 1 4
olive oil 2 tablespoons 10 8 240
Recipe Totals 0 28 329

Recipe makes 1/2 cup (8 tablespoons) - 1 tablespoon per serving.

Each Serving Totals - .6 Fat Grams, 5.5 carbohydrates, 41 calories


Contact Linda Stradley - By Google

What's Cooking America© copyright 2004-2014 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. - Privacy Policy