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Maple-Balsamic Vinaigrette

Vinaigrette to use with Botanical Pantry Greens By Executive Chef Serge Belair


  • 1/2 cup balsamic vinegar
  • 1/4 cup maple syrup
  • 2 tablespoon Dijon mustard
  • 1 cup of extra virgin olive oil
  • Salt and pepper to taste


  • Place vinegar, maple syrup, Dijon mustard, salt, and pepper into a blender. Pulse to combine,
  • Then add the olive oil in a steady stream with the motor running.
  • Finish with salt and pepper to taste and enjoy, Keeps up to a month in the refrigerator.

Serge Robert Belair

Executive Chef - Edmonton Convention Centre

Caesar Salad Dressing


  • 2-3 Garlic Cloves
  • 2Tbsp Mayo + 1T + 1/2 tsp sugar
  • 2Tbsp Olive oil
  • 2Tbsp Lemon juice
  • 1Tbsp Worchestier sauce
  • 2 drops Tobasco
  • fresh ground pepper
  • 1/2 cup Parmesan
  • 1 tsp red wine vinegar