Carrageenan Free Apple Cider Vinaigrette

Bright, tangy, and warmly spiced, this apple cider vinaigrette is the kind of homemade dressing that makes you wonder why you ever reached for a bottle in the first place. Store-bought dressings are one of the sneakiest sources of carrageenan, a thickener and emulsifier used to give commercial vinaigrettes that smooth, shelf-stable texture — so making your own is genuinely the easiest fix. Here, the emulsification happens the old-fashioned way: a slow drizzle of extra-virgin olive oil whisked into the vinegar base until the dressing comes together naturally and beautifully. Honey adds a gentle sweetness that balances the acidity, while fresh thyme, turmeric, and ginger give it a complexity that feels almost fancy for something this simple. The optional garlic is a small addition that punches well above its weight if you're in the mood for something a little more robust. It keeps in the fridge for up to a week, so you can drizzle it over salads, roasted vegetables, or grain bowls all week long without any fuss.

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