Making crave-worthy salad at home is actually so darn simple, and this apple cider vinaigrette dressing makes it. I have my greens-lovin’ husband to thank for our nightly salad ritual! Who doesn’t need some extra veggie oomph in their life? We have my amazing Cilantro Lime Dressing, Mediterranean Salad Dressing and Creamy Balsamic Vinaigrette on hand at all times. You must try my reader-favorite Homemade Italian Dressing, too!
Ingredients
Extra virgin olive oil: The rich, bold flavor of high quality olive oil works really well in this salad dressing. Raw apple cider vinegar: Bright and tangy apple cider vinegar not only tastes fab, but it’s also good for you, too! Aim for one that’s raw and unfiltered, which contains the “Mother.” Pure maple syrup or honey: A little unrefined sweetness in the salad dressing helps to balance the tang of the apple cider vinegar. Dijon mustard: Serves as an emulsifier and makes for a thick, creamy dressing. Salt and black pepper: Crucial for seasoning the whole salad! If you’re adding salty ingredients like feta or olives, you can go easier on the salt. If you’re adding neutral or buttery ingredients like avocado or dried cherries, you may want more salt. Oregano: Dried herbs make for a more complex (and tasty!) salad dressing. You can omit this and it will still be delicious. Garlic: You can never go wrong with a little sharp garlic action in a salad dressing.
Substitutions and additions
Olive oil: I love the fruity, flavorful notes and health benefits extra virgin olive oil adds. That said, you can use virgin or light olive oil too, which have a milder flavor. You could also use a neutral oil like avocado or canola oil if you prefer that in dressing. Sweetener: For a sugar-free dressing, omit the honey or maple syrup. It will be very tangy. For a less sweet dressing, use 1 tbsp. Shallot: I love adding a peeled shallot to this dressing for a bit of extra sharp flavor!
Let’s make it!
What’s the difference between raw and filtered apple cider vinegar?
Raw, unfiltered apple cider vinegar is unpasteurized and contains a murky brown substance called “The Mother.” The Mother is a colony of beneficial bacteria that turns alcohol into vinegar and gives it its famed health-promoting properties. Filtered apple cider vinegar strains most of The Mother so only clear liquid remains. This version is less expensive, not as nutritious, and typically pasteurized.
What makes it good for ya?
Yes! As a dietitian, I love how raw apple cider vinegar is chock full of probiotics that are beneficial for your gut health, and antioxidants, which can help boost your immune system. Studies suggest it can even help lower cholesterol and improve blood lipid levels! Did you know apple cider vinegar comes from fermented apple cider? How fun!
How to store
Store vinaigrette in a mason jar or shaker bottle in the refrigerator for 1-2 weeks. Oils winterize or solidify in the fridge, so don’t fret if your dressing is thicker once refrigerated. Simply let it come to room temp or even throw it in the microwave for a few seconds to thin before using.
How to serve
This dressing is amazing on simple green salads with cucumber, peppers, carrots, or tomato. I also love it with grilled sweet potatoes! It would also be delicious on an array of other salads, especially ones with fall flavors. Try it on my Autumn Arugula Salad, Winter Squash, Farro, and Pomegranate Salad or Chickpea Tuna Salad.
I hope you love this recipe as much as I do!
Be sure to leave a star rating if you make this apple cider vinaigrette. I’m so grateful for your thoughtful comments.
