We all know that the key to a tasty salad is a delicious salad dressing.
I usually prepare my salad dressings in my trusty blender, but since that’s been out of commission for the past couple of weeks, I’ve had to get a little more creative. This recipe requires no fancy equipment–> just a glass mason jar, or other sealed container, for shaking!
Raw apple cider vinegar has been associated with a variety of health benefits, including the possibility of lowering glucose levels and relieving gas, bloating and heartburn. While most vinegars are acidic in the body, raw apple cider vinegar is actually thought to have an alkalizing effect– similar to lemons or limes, which also taste acidic but leave an alkaline ash in the body.
When shopping for apple cider vinegar, make sure you select a variety that is labeled as “With the Mother” and has a bit of sediment floating around the bottom of the bottle. (I like Bragg’s brand.) This odd-looking sediment is actually raw enzymes and gut-friendly bacteria that are thought to promote healing.
Paired with raw honey and fresh garlic, this dressing is sure to liven up any salad and might even have your family craving their veggies!
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Raw Apple Cider Vinaigrette
makes about 1 cup
Adapted from this recipe
Ingredients:
1 garlic clove, minced
1 tablespoon Dijon mustard
1/4 cup raw apple cider vinegar
2 tablespoons fresh lemon juice
1-2 tablespoons raw honey, as needed for sweetness
1/3 cup extra-virgin olive oil
salt and pepper, to taste
Directions:
Combine all of the ingredients in glass mason jar, then seal the lid and shake until the honey dissolves and the ingredients are well combined. Adjust flavor to taste, if necessary. For best flavor, allow the dressing to marinate for at least 30 minutes before serving over your favorite greens.
Store leftovers in the fridge for up to a week, and shake well before serving each time.
A healthy vinaigrette featuring raw apple cider vinegar.
- 1 garlic clove , minced
- 1 tablespoon Dijon mustard
- 1/4 cup raw apple cider vinegar
- 2 tablespoons fresh lemon juic
- 1-2 tablespoons raw honey , as needed for sweetness
- 1/3 cup extra-virgin olive oil
- salt and pepper , to taste
- Combine all of the ingredients in glass mason jar, then seal the lid and shake until the honey dissolves and the ingredients are well combined. Adjust flavor to taste, if necessary. For best flavor, allow the dressing to marinate for at least 30 minutes before serving over your favorite greens.
- Store leftovers in the fridge for up to a week, and shake well before serving each time.
I can’t seem to get enough of this dressing over my salads this week, so I hope you enjoy it as much as I do!
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Reader Feedback: What’s your favorite type of salad dressing?
Emmanuel Alonzo
One of the best salad dressing i ever had!!!! Thanks for the recipe! 🙂
Ron
Just made this,very good
Ded
Lovely dressing. I omitted the lemon juice and it was still perfect. Definitely will be one of my favorite dressings from now on. Think I will be putting it on everything
william
Best dressing I have ever had….I left off the lemon juice and mustard and it was still amazing.
Jen
This is my new favorite dressing! Makes salads taste great. Thank you
Kelly Renee
Hi there,
I’m allergic to olives (ugh – used to love olive oil but it gets worse the older I get) and I generally substitute avocado oil in recipes, but I don’t think that will be a good idea in this case due to the strong flavor difference. Do you have any other suggestions for a healthy substitute?
Regards,
Kelly
Sherry Marsh
you can make it with any oil, but if not with Cider vinegar with MOther you are not getting the gut fix you would get with that type of vinegar.
Karen
Making this for the 2nd time today. My new favorite go to dressing. Thank you for sharing, it’s delicious and my family loves it.
Jenny
Can I use regular mustard canola oil and lime juice instead?
lacey
this salad dressing is the bomb!!! always my go to for company coming over! although i tend to make it alot for during the week too. i love this because it tastes amazing but my main concern was to make salad dressing healthy (hard to find both AND make it taste good, but this one masters it), i wanted a mainly apple cider and you did it, thanks! this is wonderful and ive made it about 50 times im sure! 😀
Novi
I used this recipe, but instead of the honey/salt/vinegar, I used the leftover pickling liquid from some quick pick red onions (salt/sugar/vinegar) and the olive oil. The vinegar brine had picked up some of that beautiful onion flavor and brought a great bite to the dressing!
Tammy
Most delicious salad dressing ever! Thank you so much for sharing this recipe!
Tyler
This was delicious! Thank you for sharing! 🙂
Vicky
Delicious! Thank you for sharing.
Megan Gilmore
I’m glad you enjoyed it!
Suzy
If I use garlic powder, would it last more than a week in the fridge? Thanks!
Alyssa
Loved it!