Apple Cider Vinaigrette | Valerie’s Kitchen
This Apple Cider Vinaigrette is bright and tangy with a touch of sweetness. Whip up this homemade salad dressing in about 5 minutes to punch up the flavor of green salads.
This Apple Cider Vinaigrette is the perfect all-purpose salad dressing that works with pretty much every combination of ingredients. I shake up a batch of this dressing so frequently that I decided it was time to share it with you all.
I’m happy to be at a point in my life where nearly all of my salads are tossed with clean, fresh, homemade salad dressings. Over the years, I’ve created recipes for made from scratch vinaigrettes like this versatile Apple Cider Vinaigrette and my Honey Balsamic Vinaigrette. And, let us not forget those delicious creamy dressings like my Basil Buttermilk Dressing and Buttermilk Ranch Dressing. The one exception (and a deep rooted guilty pleasure) is the bottle of Catalina Dressing I keep tucked in my fridge for my old school Taco Salad recipe.
When you can whip up something so fresh and delicious with pantry staples in 5 minutes, there’s no going back to store-bought salad dressing.
Ingredient Notes
Oil: Extra virgin olive oil.
Apple cider vinegar: Packs a punch of pungent, zippy, bright flavor with a hint of fruitiness. See below for the differences between filtered and unfiltered vinegar.
Sweetener: A little honey helps immensely to balance the flavors and mellow out the vinegar a bit. For a slightly different taste, try it with pure maple syrup.
Dijon mustard: I add a little Dijon to most of my salad dressing recipes. It doesn’t make it “mustardy” but it adds some really nice flavor that complements the sweetness of the honey.
Garlic: A clove of garlic minced finely with a knife or a garlic press.
Seasoning: Salt and freshly ground black pepper.
Filtered vs. Unfiltered Apple Cider Vinegar
Filtered Apple Cider Vinegar: This is the type I prefer for making an apple cider salad dressing. It’s clear and has a milder flavor than unfiltered vinegar. This is a good option if you prefer a more consistent, visually clear vinaigrette with a bit less zing.
Unfiltered Apple Cider Vinegar: This type of vinegar has a cloudy appearance due to a substance made up of beneficial bacteria, enzymes, and proteins. It adds a slightly more complex flavor and may offer additional health benefits. If you prefer a more robust, tangy taste and don’t mind a slightly cloudier appearance, you can use an unfiltered vinegar.
How to Make Apple Cider Vinaigrette
You can make and store this vinaigrette in the same container. Any container with a tight fitting lid, like a mason jar or even a small plastic container, will work well. Just add all the ingredients, season to taste with salt and pepper, close the lid, and give it a good shake. The vigorous shaking will emulsify the oil and the dressing will thicken just slightly. I prefer this method over whisking the ingredients together in a bowl because dressing that has been shaken has a bit more body to it.
Serving Suggestions
- Main Course Salad: I do a big, protein-loaded salad for dinner every week and many times, it is tossed with this Apple Cider Vinaigrette. I’ll marinate chicken with the marinade from my Grilled Chicken Caesar Salad recipe and cook it on the grill or stovetop. The salad typically consists of chopped Romaine, mixed baby greens, cucumbers, chickpeas, cherry tomatoes, thinly sliced radishes, and avocado topped with slices of the cooked chicken, sliced almonds, and a drizzle of the vinaigrette. You can add or substitute any ingredients you love and I’m telling you, this is a seriously delicious meal!
- Side Salad: For a simple side salad, drizzle it over mixed greens, spinach, or an arugula salad. It pairs really well with salads that include apples, walnuts, and feta or goat cheese.
Storing Homemade Vinaigrettes
If you prepared the dressing in an airtight container, you’re good to go! Store it in the refrigerator and it will stay fresh and tasty for up to a week or more.
Shake or stir the vinaigrette before each use, as the oil and vinegar can separate as it sits.
Sign up for my free newsletter for all the latest recipes and join me on Facebook, Instagram and Pinterest for more cooking inspiration!
Apple Cider Vinaigrette
This Apple Cider Vinaigrette is bright and tangy with a touch of sweetness. Whip up this homemade salad dressing in about 5 minutes to punch up the flavor of green salads.
Notes
Storage: Store the vinaigrette in an airtight container in the fridge and it will stay fresh and tasty for up to a week or more. Shake or stir it before each use, as the oil and vinegar can separate as it sits.
Nutrition
Serving: 2 tablespoons · Calories: 120 kcal · Carbohydrates: 3 g · Protein: 0.1 g · Fat: 12 g · Saturated Fat: 2 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 9 g · Sodium: 209 mg · Potassium: 13 mg · Fiber: 0.1 g · Sugar: 3 g · Vitamin A: 1 IU · Vitamin C: 0.2 mg · Calcium: 3 mg · Iron: 0.1 mg
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Related Posts
Ground Beef Chili | Valerie’s Kitchen
Sweet Cornbread | Valerie’s Kitchen
