Seed Oil Free Apple Cider Vinaigrette
Bottled dressings are one of the sneakiest sources of refined oils in an otherwise clean diet — canola, soybean, and sunflower oils show up in nearly every store-bought vinaigrette. This homemade version swaps all of that out for extra-virgin olive oil, which is the only fat in the bottle and one you can actually feel good about. The base of apple cider vinegar and honey gives it a bright, slightly sweet tang, while fresh thyme, turmeric, and ginger layer in warmth and depth that make it taste far more complex than the short ingredient list suggests. Whisking the olive oil in slowly creates a beautifully emulsified dressing that clings to greens instead of pooling at the bottom of the bowl. The optional garlic is a small addition that punches well above its weight if you're in the mood for something a little bolder. It comes together in minutes and keeps in the fridge for up to a week, so you can dress a salad on a Tuesday night without any compromise.
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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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