Apple cider vinaigrette is a staple dressing for adding a burst of bright, tangy flavor to your favorite salads. Make it from scratch and you won’t want it any other way!
I have been pretty obsessed with homemade salad dressings recently. They’re just so good! No matter what you add them to, it takes the flavor to the next level! Plus, you know exactly what’s going into them so you don’t have to worry about preservatives or artificial flavors! You’ve got to try making homemade ranch, copycat Olive Garden dressing, and lemon vinaigrette next.
Homemade Apple Cider Vinaigrette Recipe
When it comes to salad dressings, apple cider vinaigrette is one of the best. It’s silky smooth and has a tangy flavor that works with both sweet and savory salads! The consistency is my favorite, too. It adds just the right amount of flavor without being too thick and heavy.
And if you’re not already convinced, apple cider vinegar does wonders for the body. Anything that’s both healthy and delicious is a win in my book! Apple cider vinegar is packed with probiotics for healthy digestion and can help with weight loss and lowering cholesterol! You are going to LOVE having this homemade dressing on hand and want to put it on everything. I know I have!
Ingredients You’ll Need
Nothing fancy here! All you need is some apple cider vinegar and a few other simple ingredients from your pantry. Measurements for each ingredient can be found below in the recipe card!
- Apple Cider Vinegar: This gives the vinaigrette its signature tangy and fruity flavor.
- Honey: Adds sweetness and helps your vinaigrette become nice and smooth.
- Dijon Mustard: Helps to thicken your dressing a little and adds the best pop of tangy flavor!
- Garlic: The savory flavor of garlic balances the sweetness of the apple cider vinegar perfectly.
- Kosher Salt: I always go for kosher salt instead of table salt because it doesn’t have a bitter aftertaste. Sea salt works, too!
- Cracked Black Pepper: For an extra hint of flavor!
- Olive Oil: Helps to coat your greens with all of the delicious herbs and flavors in the dressing. I used extra-virgin olive oil!
How to Make Apple Cider Vinaigrette
This vinaigrette mixes up in minutes which is great when you have a busy schedule. I make a batch for myself at the start of each week for quick and easy lunches. You won’t want takeout salads when you have this tasty dressing around!
- Whisk: In a bowl or jar, whisk together the apple cider vinegar, honey, dijon mustard, garlic, salt, and pepper.
- Add Olive Oil: In a steady stream, pour in the olive oil whisking as you add it. Whisk until smooth and incorporated.
- Serve: Chill in the refrigerator in a sealable container until you’re ready to serve with your salad!
Tips and Variations
You can easily adjust the flavor of this apple cider vinaigrette to your preference! Here are a few tips to get you started.
- Adjust Flavor: If you feel that the flavor of your dressing is too strong, you can add more olive oil to make it milder.
- Olive Oil Substitutes: You can swap olive oil out with just about any light salad oil. Just keep in mind that the oil you use may alter the flavor of your vinaigrette slightly. Soybean, avocado, and walnut oil are just a handful of the many types you can use!
- Add Herbs: Adding herbs to your homemade dressings is a great way to infuse extra flavor! I always like adding a pinch of Italian seasoning.
How Long Does Homemade Apple Cider Vinaigrette Last?
Your homemade vinaigrette will last in the fridge for one week in an airtight container like a mason jar. The ingredients may separate as it sits, so give it a shake or stir before you use it!
Apple Cider Vinaigrette
- 1/4 cup Apple Cider Vinegar
- 2 tbsp Honey
- 1 tsp Dijon Mustard
- Garlic, minced
- 1/4 tsp Kosher Salt
- 1/4 tsp Cracked Black Pepper
- 1/3 cup Olive Oil
In a bowl or jar, whisk together the apple cider vinegar, honey, dijon mustard, garlic, salt, and pepper.
In a steady stream, pour in the olive oil whisking as you add it. Whisk until smooth and incorporated.
Chill in the refrigerator in a sealable container until you’re ready to serve with your salad!
The Recipe Critic
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