Eosinophilic Esophagitis Friendly Apple Cider Vinaigrette
Bright, tangy, and warmly spiced, this homemade vinaigrette brings serious flavor to any salad without leaning on the dairy, gluten, soy, or common allergens that make store-bought dressings such a minefield for people managing eosinophilic esophagitis. Apple cider vinegar forms the sharp, lively base, while honey rounds out the acidity with just enough sweetness to keep things balanced. Ground turmeric and ginger add a gentle warmth that feels almost therapeutic, and fresh thyme lifts the whole thing with a herby brightness you just don't get from a bottle. The technique is simple — whisk everything together, then slowly stream in the olive oil until the dressing emulsifies into something silky and cohesive. Garlic is listed as optional, which is a thoughtful touch if your personal trigger list includes alliums. It keeps in the fridge for up to a week, so you can batch it on Sunday and have a safe, flavorful dressing ready to go all week long.
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Learn more →Ingredients
8 servings
- ¼ cup apple cider vinegar
- 1 tbsp honey
- 1 tsp fresh thyme leaves
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp fine sea salt
- ½ cup extra-virgin olive oil
- 1 tsp fresh garlic, finely minced (optional)
Instructions
- 1
Combine the apple cider vinegar, honey, thyme leaves, turmeric, ginger, salt, and garlic (if using) in a small bowl. Whisk together until the honey is fully dissolved and the mixture is uniform.
- 2
While whisking constantly, pour in the olive oil in a slow, steady stream until the dressing is emulsified and slightly thickened, with no visible separation between the oil and vinegar.
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