Low Sodium Maple Dijon Dressing

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You can shake up a batch of this Low Sodium Maple Dijon Dressing in minutes using a few pantry staples! It’s easy to make and a delicious addition to any salad! 

salad dressing in small jar

I love sharing low sodium salad dressings you can easily make in your kitchen. This Low Sodium Maple Dijon Dressing is no exception. It meets all of my criteria for making salad dressings from scratch. It’s low sodium, easy to make, requires only a few pantry staples, and is lick-the-jar delicious. 

Pure maple syrup, dijon mustard, and apple cider vinegar create a delicious combination that gives this dressing the sweet and tangy flavor that suits most salads. One taste of this, and you’ll never want to buy store-bought salad dressing again (unless it’s one of these tasty low-sodium salad dressings.)

Here’s what you need to make it.


labeled ingredients for salad dressing

Maple Syrup: Use pure maple syrup, not pancake syrup, which has added flavoring and preservatives. 

Dijon Mustard: Dijon is my mustard of choice for almost every dressing or vinaigrette. In addition to helping the oil and vinegar come together or emulsify, it also lends a wonderful richness to vinaigrettes.

Apple Cider Vinegar: Apple cider vinegar gives this dressing an acidic bite, the perfect balance to the sweetness of the maple syrup. 

Salt Free Seasoning: When I’m not making my own salt free seasoning blends, the Stonemill Salt Free Seasonings from Aldi are typically my go-to spices, but for this recipe, I love the subtle heat Tony Chachere’s No Salt Seasoning gives this dressing.


Airtight Jar with Lid

Small Bowl


How to Make Low Sodium Maple Dijon Dressing

  1. Combine all ingredients EXCEPT OLIVE OIL in a small jar or container. Use a fork to stir them together to break down the maple syrup and mustard, making it easier for them to blend with the other ingredients.
  2. Add the olive oil to the jar. Place the lid on tightly and shake vigorously until the dressing emulsifies. 

You can also make this dressing by combining all ingredients, except the olive oil, in a small bowl. Gradually add the olive oil in a slow stream while whisking constantly until the vinaigrette emulsifies.

process shot grid of salad dressing

Variations and Substitutions 

Salad dressing recipes are extremely forgiving, so swapping ingredients or adjusting based on what you have in your pantry is simple. I love the flavor Dijon mustard brings to this dressing. A spicy or whole grain mustard will also work well in this recipe. 

Sherry vinegar is a delicious substitute for apple cider vinegar. Freshly-squeezed lemon juice, white or red wine vinegars are also excellent options. 

I love using Tony Chachere’s Salt-Free Seasoning Blend in this recipe because the heat from the spice is a tasty balance to the sweetness of the maple syrup.

Low Sodium Maple Dijon Dressing FAQs 

How much sodium is in this dressing?

This dressing contains 30 mg sodium per two-tablespoon serving. The sodium comes from the Dijon mustard. I used Burman’s Dijon Mustard from Aldi, which clocks in at 120 mg sodium per teaspoon.

How do I store this dressing?

Store this dressing in an airtight container in the fridge. Shake it well before each use, as the ingredients will separate over time.

How long will this dressing last?

If stored properly in the fridge, this dressing will be safe to eat for up to one week. 

spoonful of salad dressing

More Recipes Like This

If you like this recipe, try my Low Sodium Italian Dressing, Low Sodium Honey Balsamic Vinaigrette, and Low Sodium Ranch Dressing with Greek Yogurt.

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