Rice Free Apple Cider Vinaigrette
Bright, tangy, and warmly spiced, this homemade vinaigrette is the kind of dressing that makes you want to eat more salad. Apple cider vinegar brings a lively acidity, while honey rounds out the sharpness and fresh thyme adds an herby, almost floral note. Ground turmeric and ginger give it a gentle golden warmth that feels a little unexpected on a weeknight salad — in the best possible way. Store-bought dressings can be a minefield of hidden starches and thickeners, so whisking this up yourself means you know exactly what's going in the bottle. The slow drizzle of olive oil while whisking is the key step here — it creates a beautifully emulsified dressing that clings to greens instead of pooling at the bottom of the bowl. It keeps in the fridge for up to a week, so you can make a batch on Sunday and have a vibrant, ready-to-go dressing 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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