Maple Vinegarette


  • 2 Tbs. cider vinegar
  • 2 Tbs. maple syrup
  • 1 Tbs. pumpkin seed/walnut/other oil
  • 2 tsp. whole-grain Dijon mustard


  1. Combine ingredients in a sealable jar or container.
  2. Shake.
  3. Store in refrigerator when not in use.
  4. Serve on a bed of greens, and toss with slices of apple (Cameo, Honey Crisp, Ginger Gold, Braeburn and Fuji are all browning-resistant), and Gooey Walnuts.

Gooey Walnuts

  1. Melt 1T margarine in a frying pan on medium-low.
  2. Add 1/2c walnut pieces and stir to coat.
  3. Drizzle with 2T maple syrup and stir regularly until maple syrup is absorbed and walnuts are gooey.
  4. Cool before adding to salads or ice cream. Also good on pie!