Low-Fat Maple Walnut Vinaigrette

The perfect salad dressing that won’t break the calorie bank.

I am a huge salad fan. HUGE fan. I’ve been known to eat salad three times a day. Seriously though. I have a unique salad-related talent. I can turn just about anything into a salad. Anyone who thinks salads are “boring” needs to spend a week with me. At the end of that week their mind will be spinning. (pun definitely intended)  And salad will be their new best friend.

I can get quite creative when it comes to toppings and dressing up my beloved salads. I’ll use anything from hummus to mustard (yes, yellow mustard). And sometimes… I don’t even use dressing. (gasp!) Because I make the most incredible salads (no modesty here…) that they don’t even need it. But sometimes I just want a good old traditional dressing on my salads. And since I try to eat healthy as much as possible, I really get excited when I find a new low-fat recipe to try out.

Occasionally I just throw some ingredients together, spoon-tasting til I’m satisfied and then pour it over a bed of gorgeous greens. But I found a recipe over at The Yummy Life and decided to give it a try. And with some minor adjustments, it made the perfect dressing to serve over a salad I brought to dinner on Mother’s Day. Everyone loved it and nobody knew it was low fat! Ps. When it comes to flavor, a little of this dressing goes a long way!


Low-Fat Maple Walnut Vinaigrette

The perfect salad dressing that won't break the calorie bank.
Course Salad, Sauce / Condiment
Keyword dressing, maple, walnut
Prep Time 10 minutes
Servings 4
Author Tiffany


  • 1/2 cup pure maple syrup
  • 1/2 cup walnuts
  • 1/4 cup apple cider vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon dry mustard
  • 1/8 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 2 tablespoons canola oil
  • 1 tablespoon water


  • Combine all ingredients except the oils in a food processor. Blend well until combined and walnuts pureed. 
  • With food processor running, pour olive oil and canola oil in at a slow stream. Add water to thin slightly. Transfer to a jar and chill until ready to serve. 

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