Combine maple syrup, honey, apple cider vinegar, canola oil, red pepper flakes, cardamom, salt, and pepper in a lidded jar. Cover and shake vigorously to combine. Add blood orange juice and shake again. Store in the refrigerator until ready to use.
Lightly roast the almonds in olive oil.
Take off burner, add maple syrup, and cool a few minutes.
Add lemon juice and salt.
Whisk ingredients together.
You may also add your favorite herbs.
In a large bowl, mix together the cream cheese and maple syrup until blended. Stir in the pineapple, dates and walnuts. Fold in the whipped topping. Chill at least 1 to 2 hours. This salad can be frozen.
Arrange washed salad greens on serving platter . Top
Place spinach on a large platter.
Top with blue cheese and walnuts.
Warm maple syrup in a small saucepan.
pour vinegar into a small bowl.
Whisk oil into vinegar in a slow stream.
Whisk maple syrup into dressing in a slow stream.
pour dressing down over the salad platter and serve.
Season with salt and pepper to taste.
Whisk ingredients together.
Serve over a green salad.
Dressing -- Just mix everything together and refrigerate until ready.
Depending on what type of salad I am making, I may add a little fresh thyme or tarragon. You can be as creative as you want.
Just drizzle over your favorite salad for a great change to the every day dressing.
For the glaze, place the maple syrup and mustard in a small
In small glass bowl, prepare salad dressing first and set aside.
Use salad spinner to remove excess moisture from the greens.
*In large non-reactive serving bowl place the sliced apples and toss them with a little bit of apple cider to halt oxidizing.
Next, add the salad greens, a few tablespoons of the salad dressing and toss gently again with tongs to mix.
Serve remaining salad dressing on side along with the toasted walnuts if using.
*For best results, cut up apples and toss with the vinegar right before serving.
at nothing while on the maple syrup diet.
Drinking 6 or
Be sure to wash the fruits and vegetables and dry on paper towels before cutting.
In a large bowl, mix your salad greens.
Sprinkle the carrot, red onion, apple and mandarin orange pieces over the top (they can be mixed in if desired).
Sprinkle your salad with the pecans and sesame seeds.
For the dressing, in a shaker bottle, add the maple syrup, Dijon mustard, brown sugar and Balsamic Vinegar.
Shake well.
Pour desired amount over your salad.
* Top with chicken pieces if desired.
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.
Beat the yolk of an egg and place in double boiler. Add the maple syrup and cook until thickened, about 1 minute.
Fold in lemon juice and whipped cream. Serve with fruit salads.
Combine maple almond butter, maple syrup, seasoned rice vinegar, sesame oil, and salt in a jar or container with a tight-fitting lid. Cover jar and shake until smooth.
FOR Creamy Maple Syrup: Combine sugar, 1/2 cup evaporated milk, syrup and 1
nd 1/2 cup of maple syrup just until steam begins to
our 2 tablespoons of the maple syrup over the pears & cranberries & cover
In a bowl, sift flour, measure and re-sift with baking powder and salt. Add shortening and mix well until shortening is fine. Add milk, blend. Dough will be quite firm.
Heat 2 cups of maple syrup in a frying pan; bring to a boil over medium to high heat. Lower heat so that the syrup is not boiling and drop spoonfuls of dough into the syrup. Cover and poach for 12 to 15 minutes, making sure syrup is not boiling.
Serve hot with remaining maple syrup.
eat and pour in the maple syrup; stir well.
Cover to
50 degrees F.
Put maple syrup in a shallow bowl.