Maple Syrup...what a wonderful product...you can put it on your pancakes and waffles, make salad dressing with it and bake with it!! In most of my Mom's muffin recipes, she has substituted equal parts of white sugar for maple syrup and they always taste great!! It's a much healthier sweet than white sugar...it has lots of great minerals in there! (I'll share a muffin recipe another day)
Usually around spring break is when the sap starts to flow, the sugar bushes are open for school visits and to the public. Our spring break this year was super warm and I would assume really got the sap running!
There are a couple of Sugar Bushes close by to us that we have visited with Little Miss's class as well as, a family. Depending on which one we visit, there is a free self guided tour, or a paid one that takes you through the history of Maple Syrup with all these different little stations. Each place has somewhere you can sit and eat pancakes with their syrup and order other breakfast items. It's a nice Saturday morning out!
I had this salad at a friend's place quite some time ago and thought I'd share it with you!!
Corinne's Maple Pecan Salad
Heat 1 cup of pecans in a large, non-stick fry pan on medium heat for a couple of minutes...add 2-3 tbsp of maple syrup over pecans and make sure all are coated...continue to heat until syrup evaporates (pecans will have a powdery look to them). Cool and refrigerate until ready to use.
Spring mix, clean as much as you need
Dried sweetened cranberries, 1/2 to 1 cup depending on size of salad
Grated Asiago cheese, add enough to taste
1/4 cup red wine vinegar
1/2 cup oil (I like to use Grapeseed oil)
1/4 cup maple syrup
1/2 tsp salt
fresh ground pepper to taste
Wait to add the dressing until you are ready to serve to keep the greens crisp!