Creamy, tangy, and just sweet enough, this dressing hits every note you want on a salad without a single ingredient that's going to wreck your day. The trick that makes it gut-friendly is garlic-infused oil — you get all that savory depth without the fructans that come from actual garlic cloves, which is one of the most common hidden triggers in store-bought dressings. Pure maple syrup brings the sweetness, and at roughly three-quarters of a tablespoon per serving, it stays comfortably within safe thresholds. Dijon mustard and apple cider vinegar keep things bright and a little punchy, while mayonnaise and olive oil round everything out into something genuinely luscious. The whole thing comes together in about 30 seconds of whisking — no blender, no fuss. It makes eight servings and keeps in the fridge for up to five days, so you can meal-prep your way to stress-free lunches all week. Drizzle it over greens, use it as a dipping sauce, or spoon it onto grain bowls — it's the kind of versatile dressing that earns permanent fridge-door status.
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Add the mayonnaise, maple syrup, Dijon mustard, apple cider vinegar, olive oil, garlic-infused oil, salt, and pepper to a small bowl.
Whisk until completely smooth and uniform, about 30 seconds.
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