Mixed greens with maple vinaigrette



15 min


6 to 8 servings

Mixed greens with maple vinaigrette

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  • 2 tbsp maple syrup
  • 2 to 3 tbsp freshly squeezed lemon juice
  • 1/4 cup vegetable or olive oil
  • 1/2 tsp Dijon mustard
  • 1/4 tsp salt
  • pinch freshly ground black pepper
  • 1/4 tsp tarragon , optional
  • 12 cups mixed greens , or spinach
  • 1/4 cup coarsely chopped toasted hazelnuts , pecans or walnuts (optional)


  • In a small bowl, whisk syrup with 2 tablespoons lemon juice and oil until smooth. Whisk in Dijon, salt and pepper. Taste and stir in 1 tablespoon lemon juice for a tarter dressing and tarragon for additional flavor. Wash, dry and tear greens into bite-size pieces. Place in a large bowl. Dressing and greens can be covered with plastic wrap and refrigerated separately for up to 1 day.
  • When ready to serve, whisk dressing and pour over greens. Toss until greens are glistening with dressing. Sprinkle with nuts if you like a bit of crunch. Serve right away.

Nutrition (per serving)

  • Calories
  • 17,
  • Protein
  • 1.7 g,
  • Carbohydrates
  • 2.7 g,
  • Fat
  • 0.3 g,

This twist to a green salad was inspired by Chef Lili Sullivan of Toronto’s Rebel House tavern. Maple syrup’s natural sweetness is balanced with tart refreshing lemon juice.