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Red Lettuce with Honey-Maple Vinaigrette Recipe-22627

Photo by: Joseph DeLeo
Comments: 0


I like to combine honey and maple syrup, not because I have an incredible sweet tooth, but because I like the different types of sweetness they provide. Add a little vinegar and thyme and you’ve got a sweet-tart dressing in less than 5 minutes.

Yield: Serves 4
Prep time: 10 Minutes
Cooking time: 10 Minutes


For the Honey-Maple Vinaigrette:

  • ¼ cup honey
  • 2 tablespoons maple syrup
  • 2 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried
  • Salt and freshly ground black pepper to taste

  • 4 to 6 cups chopped red lettuce leaves, or any lettuce variety


1. In a small bowl, whisk together the vinaigrette ingredients.

2. Arrange the lettuce on individual salad plates and spoon the dressing over the top just before serving.


Make it a meal kit: Wash and dry the lettuce. Whisk together the vinaigrette. Store each separately in sealable containers or plastic bags, the lettuce for up to 3 days in the refrigerator, the vinaigrette for up to 1 week. Finish as directed.

Morph it: Make a double batch of the vinaigrette and morph the extra into a marinade and dipping sauce for chicken, turkey, salmon, or pork tenderloin. Use half as a marinade and the other half as a dipping sauce after cooking the protein.

© 2008 Robin Miller

Note from Cookstr's Editors

Nutritional information includes 1/4 teaspoon of added salt, and is based on using 6 cups of lettuce leaves.


Nutritional Information

Nutrients per serving (% daily value)

160kcal (8%)
163mg (7%)
7g (11%)
1g (5%)
0mg (0%)
200mcg RAE (7%)
10mg (17%)
29mg (3%)
1mg (4%)

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