Years ago, my Twin Cities friend gave me this popular salad recipe featuring a wonderful vinaigrette made with pure maple syrup and I shared it in an early Record column over five years ago. I recently catered two salads for my close friend’s special birthday party and several party guests asked for this recipe, so here it is again.

It could be a healthy alternative as a refreshing starter to your Easter feast or potluck offering, and is easily customized to suit personal tastes or restrictions. Be sure to use pure maple syrup in the vinaigrette that keeps well for a week or so in the refrigerator. Dress the salad just before serving, but don’t overdress.

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