A healthy vegan salad dressing with a fresh and tangy flavour that can be drizzled over salad, roasted vegetables or boiled new potatoes. Made with wholesome ingredients including olive oil, mustard, maple syrup, basil and parsley.
The HB and I have long since been obsessed with Mary Berry’s Classic Salad Dressing and have used it for many years – it is a firm favourite and we rarely have any other salad dressing in the fridge. Whilst the ingredients are pretty good in the shop bought version, I couldn’t help thinking how nice it would be to create a version with some healthier ingredient swaps such as olive oil instead of rapeseed, and maple syrup rather than sugar, so that is what I have done!
The beauty of this healthy vegan salad dressing recipe is that it can be whipped up in just 3 minutes with no hassle or faff, using ingredients that you are likely to have in your fridge or pantry. You can make it as directed for a ‘serves 2’ or double or triple the recipe and keep it in an airtight bottle in the fridge for use during the week. I’m super pleased with how it turned out, it is just as delicious as the original but with even more goodness. Enjoy!
This Maple-Mustard Salad Dressing is:
And super quick and easy to make
I have no doubt that you will LOVE this recipe – be sure to tag me on Instagram when you make it @aveganvisit 🙂
The Video Recipe:
Healthy Maple-Mustard Salad Dressing
- 40 g olive oil
- 30 g maple syrup
- 25 g white wine vinegar
- 12 g Dijon mustard (*see note)
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp dried basil
- ¼ tsp dried parsley
- 1 tsp cornflour
- Add all of the ingredients to a blender and blitz for 2 minutes until creamy.40 g olive oil, 30 g maple syrup, 25 g white wine vinegar, 12 g Dijon mustard, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp dried basil, 1/4 tsp dried parsley, 1 tsp cornflour