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apple cider vinegar salad dressing landscape

Apple Cider Vinegar Salad Dressing Recipe


This anti-inflammatory, super-nutritious apple cider vinegar salad dressing is not only healthy, but it’s also delicious.


Units Scale
  • 1 cup extra-virgin olive oil
  • 1/4 cup raw apple cider vinegar
  • 2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons honey
  • 1/4 teaspoon freshly grated garlic
  • 1/4 teaspoon freshly grated ginger
  • 1/4 teaspoon whole-grain Dijon mustard
  • 1/4 teaspoon turmeric powder (optional and recommended)
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon freshly ground black pepper


Place all the ingredients in a container with a tight-fitting lid (a mason jar works great). Shake vigorously for 30 seconds until emulsified.

You can also emulsify your vinaigrette in a blender or food processor (work on low, increasing the speed as you stream in the oil last). I only use a blender when working in extra-large quantities. Up to about a cup, shaking it like crazy in a mason jar works great (and there’s way less cleanup).

Alternatively, you can whisk all the ingredients except the olive oil in a small bowl, then stream in the olive oil while you continue to whisk until the dressing has emulsified. This dressing keeps in the refrigerator in an airtight glass container for up to a week.