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Red Lettuce with Honey-Maple Vinaigrette

Updated February 23, 2016
(1 Votes)

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This image courtesy of JosephDeLeo.cookstr.com

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.

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.

Serves4

Preparation Time10 min

Preparation Time - Text10 minutes

Cooking Time10 min

Cooking Time - Text10

CostInexpensive

Easy

Total Timeunder 15 minutes

Make Ahead RecipeYes

OccasionBuffet, Family Get-together

Recipe Courseappetizer, side dish

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegetarian

Five Ingredients or LessYes

Mealdinner, lunch

Taste and Texturecrisp, herby, sweet, tangy

Type of Dishfirst course salad, salad

Ingredients

  • 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

Instructions

In a small bowl, whisk together the vinaigrette ingredients.

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

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