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September 7, 2008 / Tony

Apple, Craisin, and Almond Salad with Maple Dressing


I’ve been making this salad for a number of years and it has never failed me.  The amalgamation of flavors is as beautiful as it is interesting.  There is a great crunchy/chewy dynamic in the dish that is wonderfully pulled together by the almost too sweet dressing.  The dressing itself is very simple, just maple syrup, vinegar, mayonnaise, and vegetable oil, but it adds up to something much more substantial.  It’s a great salad and I don’t plan to stop making it any time soon.

Apple, Craisin, and Almond Salad with Maple Dressing, based on this recipe 

For 4 appetizer sized salads

2 T mayonnaise

2 T pure maple syrup (use the real stuff, please)

1 1/2 T white wine vinegar

1/4 cup vegetable oil

1 5-ounce bag mixed baby greens (about 10 cups lightly packed)

1 Granny Smith apple, peeled, cored, cut into matchstick-size strips

1/2 cup dried tart cherries

1/2 cup slivered almonds, toasted

Whisk mayonnaise, maple syrup, vinegar, and sugar in medium bowl to blend.  Gradually whisk in oil until mixture thickens slightly.  Season to taste with salt and pepper.

Toss greens with enough dressing to coat in a large bowl.  Divide salad equally among plates.  Sprinkle the plates evenly with the walnuts, craisins, and almonds.  Serve immediately.


Leave a Comment
  1. Casey / Sep 9 2008 12:51 pm

    Tony, you’ve married two of my favorite things together – maple syrup and mayo. Why didn’t you tell me about this sooner?!? It sounds like a new topping for my burritos… I’ll keep you posted on how that turns out.

  2. VeggieGirl / Sep 13 2008 8:23 pm

    Gorgeous salad!

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