|apple cider vinegar||1/2 cup|
|real maple syrup||3/4 cup|
|celery seed||1/2 teaspoon|
|horseradish||just a pinch|
|olive oil||1/2 cup (optional)|
Sweet and Sour Maple Dressing is a family favorite. Mr. Teacher’s Dad found the original recipe in a Vermont newspaper years ago and tweaked it to make it perfect. I had the opportunity to try it for the first time about 5 years ago and it instantly reminded me of one of childhood and going out to eat at Russ’s in Kalamazoo, MI. This dressing tastes just like their old French dressing did and I loved it! Thankfully Mr. Teacher’s Dad shared the recipe with me. I added a small tweak of my own. We always keep a bottle of this stuff in the refrigerator. It’s so good!
- Gather your ingredients. I used Heinz Simply Tomato Ketchup, Penzeys Powdered Horseradish, but the refrigerator stuff will do too (NOT THE CREAMY ONE!) and REAL Maple Syrup. This recipe originated in Vermont and Mr. Teacher’s family makes their own syrup. You cannot use the fake stuff. It just ins’t right. I have eliminated the oil in the recipe for the version we make here in Florida. I just don’t think it needs it, but feel free to add it back in if you desire.
- Place all of the ingredients into a mason jar, cleaned jelly jar, or old dressing bottle and shake until combined.
- This stuff lasts a very long time in the fridge, but I don’t think you will keep it around for long.
I really enjoy this dressing on a salad with assorted fresh veggies and a little crumbled blue cheese. It’s also great with a lettuce, grapes, and nuts. Try this dressing on my Avocado Deviled Eggs with Smoked Salmon too.
The Teacher's Table
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