Apple Cider Vinaigrette

Impress everyone (including yourself) with this homemade apple cider vinaigrette! It’s so easy to make, and honestly, it tastes better than most of the store-bought versions. Zero cooking, 5 ingredients, and less than 10 minutes is all you need to make a light, refreshing, tangy salad dressing that goes with practically everything!

What We Love About This Recipe

1. Apple cider vinaigrette is light and refreshing, and adds a lovely flavor to almost any salad. I love it on a pecan and goat cheese salad, but you could also enjoy it on a spinach salad with apples and cranberries or a strawberry goat cheese salad.
2. There’s zero cooking involved. In fact, it takes less than 10 minutes to toss together the literal handful of ingredients you need to make the vinaigrette.
3. There are several benefits to apple cider vinegar, and by extension, apple cider vinaigrette! ACV can be used to help lower blood sugar levels and manage type 2 diabetes; can increase feelings of satiety which can lead to eating less; and can potentially be used in home remedies for dry skin and eczema. There’s not much official research to definitively support these claims, so take them with a grain of salt and consult a medical professional before starting or stopping any medications or treatments.

Chef’s Tips

• Apple cider vinaigrette is a great dressing to keep on hand. For a while, part of my weekly meal prep included mixing up a single or double batch of vinaigrette on Sundays and enjoying it over the next few days. Just refrigerate the dressing in an airtight container and it’ll keep up to 1 week (no preservatives means it won’t keep as long as the store-bought stuff). The olive oil may solidify when it’s cold, but that’s ok. Let it come to room temp then just whisk everything back together.
• Look for an organic, unfiltered, raw apple cider vinegar – that’s the type that includes “The Mother”! Don’t be put off by the cloudy, gelatinous layer. It’s a combo of yeast and bacteria that forms naturally as the ACV ferments, and it’s where the benefits of ACV come from (supposedly).

More Condiments We Can’t Get Enough Of

• Strawberry Vinaigrette
• Homemade Buffalo Ranch Dressing
• Creamy Italian Dressing
• Vegan BBQ Sauce
• Au Jus Recipe (Made With or Without Drippings)
• Cilantro Lime Dressing
• Creamy Dill Sauce for Salmon
• Ginger Salad Dressing Recipe
• Avocado Salad Dressing
• Mango Habanero Sauce
• Hot Bacon Dressing
• Southwest Salad Dressing

If you loved this recipe as much as we did, don’t forget to leave us a review below. ★ Follow Easy Healthy Recipes on Pinterest, Facebook, and Instagram, too!

 

For more delicious recipes, visit our sister sites, 40 Aprons and Easy Cheap Recipes.

4.72 from 7 votes

Apple Cider Vinaigrette

Prep: 10 minutes minutes

Cook: 0 minutes minutes

Total: 10 minutes minutes

Easier (and dare I say, tastier) than store-bought, this homemade apple cider vinaigrette recipe is a must-know for any home cook.

• Pin

Print Save Saved!

5 servings

Ingredients

• ▢ 1 tablespoon dijon mustard
• ▢ 1 tablespoon raw apple cider vinegar containing "the Mother"
• ▢ 8 tablespoons high-quality olive oil
• ▢ salt to taste
• ▢ freshly cracked black pepper to taste

Get Recipe Ingredients

Equipment

• Small mixing bowl or large measuring cup
• whisk

Instructions 

• Add 1 tablespoon dijon mustard and 1 tablespoon raw apple cider vinegar to small mixing bowl. Whisk ingredients together vigorously until incorporated.
• In 1- to 2-tablespoon increments, slowly add 8 tablespoons high-quality olive oil to mixing bowl. Whisk constantly, making sure olive oil is fully incorporated into mustard mixture before adding more oil.
• Once all olive oil has been fully incorporated into mustard mixture, add salt and freshly cracked black pepper to taste. Whisk to incorporate, then taste vinaigrette and add more salt and/or pepper as desired.
• When satisfied with flavor of vinaigrette, drizzle desired amount of vinaigrette over salad and enjoy. Alternately, transfer vinaigrette to airtight container and refrigerate until ready to serve.

Notes

• Storage: Refrigerate the salad dressing in an airtight container and consume within 1 week. If the olive oil solidifies, let the dressing come to room temperature and then whisk the dressing to reincorporate the ingredients.

Nutrition Information

Serving: 2 tablespoons | Calories: 200kcal | Protein: 0.1g | Fat: 23g | Saturated Fat: 3g | Total Carbs: 0.2g | Fiber: 0.1g | Sugar: 0.1g | Net Carbs: 0.1g | Vitamin C: 0.01mg | Sodium: 34mg | Potassium: 7mg | Calcium: 2mg | Iron: 0.2mg

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik