This post may contain affiliate links. Please read my disclosure and privacy policy.
⭐⭐⭐⭐⭐ Featured Review
“Hands down this is the best salad dressing ever! I make it all the time. Thanks!” – Colleen
If you could only use one salad dressing for the rest of your life, I’d pick this one. It has a perfectly balanced flavor that’s lightly sweet and tangy, without being too oily.
I’ve been tweaking this apple cider vinaigrette recipe for the last 10 years, and discovered that I like it best when I add a little lemon juice. It eliminates the harshness that can result from using vinegar alone.
Best of all, it takes just 5 minutes to stir together. (No blender required!)
Apple cider vinaigrette Ingredients
Here’s what you’ll need:
- Apple cider vinegar. Use raw apple cider vinegar, which is unfiltered and contains something called mother (look for a label that says “with mother” on the bottle). The “mother” is the stringy strands at the bottom, which are thought to include helpful enzymes and friendly bacteria.
- Honey. This natural sweetener balances out the acidity of the vinegar and helps thicken the dressing. This means it will stick to your salad better! If you need a vegan recipe, substitute maple syrup to taste.
- Lemon juice. Use freshly squeezed lemon juice for the best flavor. This brightens the dressing, without the same harsh acidity that vinegar offers.
- Olive oil. This is the classic base for salad dressing, but this recipe doesn’t follow the traditional 3-to-1 ratio of oil to vinegar. I’ve reversed it, so the olive oil flavor isn’t overwhelming, and as a result, the dressing is also lower in calories.
- Mustard. I use spicy brown, stone ground, or Dijon mustard to add depth of flavor and help the dressing emulsify. (Yellow mustard is not recommended.)
- Garlic. Fresh garlic adds a burst of spicy flavor, making this dressing taste restaurant-quality. Use a microplane to mince it into the jar finely so that you won’t see large chunks later.
- Salt + Pepper. Don’t be tempted to skip these simple pantry spices. They boost the flavor, and your salad will taste bland without them.
How to Make Apple Cider Vinegar Dressing
Step 1:
To get started, you’ll need a glass mason jar with a lid. I typically use a 12-ounce or larger jar, which provides sufficient room to stir everything together.
Add the olive oil, vinegar, lemon juice, mustard, honey, garlic, salt, and black pepper to the jar. Use a microplane (as shown below) to finely mince the garlic directly into the jar.
Step 2:
Use a small whisk or spoon to stir the ingredients together. Or, attach the lid to your jar and shake well. The honey will sink to the bottom, so don’t stop mixing until you see that it’s dissolved.
Alternatively, you can use an immersion blender and blend until smooth. Blended dressing tends to become thicker (thanks to the high-powered mixing) if you prefer that consistency.
Step 3:
Taste the dressing and adjust any seasoning to taste. You can add more sweetness by adding extra honey, or add more mustard or vinegar to make it taste more tangy.
Serve this vinaigrette immediately, or store it tightly sealed in the refrigerator until you’re ready to use it.
Apple Cider Vinegar Dressing Storage Tips
This salad dressing can be stored in an airtight container in the fridge for up to 5 days. It’s normal for it to separate in the refrigerator, so be sure to shake it again before using.
Extra-virgin olive oil may thicken when chilled, so don’t be alarmed if your dressing becomes very thick when stored. You can place the jar in a bowl of hot tap water for 10 minutes, until it thins out again, or let it come to room temperature on the counter before serving it again.
Ingredients
- ⅓ cup extra-virgin olive oil
- ¼ cup apple cider vinegar
- 2 tablespoons lemon juice
- 1 tablespoon spicy brown mustard
- 1 garlic clove , minced
- 2 tablespoons honey , or to taste
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
Instructions
- Add the olive oil, vinegar, lemon juice, mustard, garlic, honey, salt and pepper to a glass jar with a lid. Whisk well to combine, or secure a lid on the jar and shake well.
- Taste the dressing and make any adjustments you like, such as adding a little more honey for sweetness, or a little more mustard or vinegar to make it taste more tangy. Serve right away, or store it in the fridge for up to 5 days.
- Leftover dressing may thicken in the fridge. You can run the jar under warm tap water to help it thin out again, or let it sit on the counter at room temperature until it's runny in consistency.
Video
Notes
Nutrition
More Recipes to Try
If you try this Apple Cider Vinegar Dressing recipe, please leave a comment and a star rating below to let me know how you like it.
Love love love this dressing! The flavor is unbelievable! When I make it, I like to add a little fresh minced ginger! Sooo good, thank you for sharing this!
I was searching an apple cider dressing for my sprouted bean salad so I can incorporate more whole foods into my diet and came across this recipe. I have to say this is was sooo yummy. Definitely will be making it often! Thank you for sharing!
This recipe is amazing! And, with the help of my trusty food processor, so incredibly simple. I just love your blog Megan! Thank you for doing what you do.
Thanks so much for the perfect apple cider vinaigrette! I was looking for something simple to throw together – not too sweet, not too tart – and this perfectly hit the spot! With ingredients I already had on hand, even! This was wonderful over greens with a T of gorgonzola, walnut pieces, and some diced green apple!
I made this tonight with the ACV and Hemp oil… it was fantastic, and green. 😉
I’ve used this recipe so many times. It’s perfect!!!! I don’t like using anything else.
Camille,
Are you able to have uncooked unheated local raw honey? there is a big difference in the sugar. Even avoid honey from containers with electric heaters on them (warming for pouring) as the electromagnetic field around the heating element affects the sugar adversely. Just pure unadulterated honey poured straight from the comb. Beware that many apiaries also “sugar the hives” and depending on the type of sugar, might contribute to the bad health effects you’ve experienced. Find a trustworthy bee-keeper and try just a little, then slowly increase the intake if no problems.
Italian dressing made with raw apple cider vinegar (with the mother) and unfiltered cold pressed (imported from Italy made from organic Italian olives) olive oil, a little water, freshly chopped garlic, minced dried onion, fresh ginger root grated, one bay leaf, Italian seasoning. Shake well, the unfiltered olive oil and raw vinegar (particularly with the mother) will stay blended longer than cooked (dead) cider vinegar and processed oils, so will be blended evenly when pouring, this stuff lasts for a very long time in the cupboard (in glass, i use red-wine vinegar bottles, dump the red-wine vinegar out and wash the bottle). Very healthy salad dressing, good for weight control and many many health issues.
I absolutely love this dressing! Thank you for sharing so many wonderful recipes!
Any substitutions for the lemon juice? I am allergic but would lvoe to try this!!! Thank you megan for providing us with healthy and delish recipes!
I’d just leave out the lemon juice, and maybe add a touch more vinegar or simply use less honey for a balanced flavor.
Use lime juice unless allergic to that too