Anti Inflammatory Balsamic-Rosemary Apple Cider Vinaigrette
This vinaigrette is the kind of dressing that makes you want to eat more salad — deeply savory from balsamic and apple cider vinegar, with a whisper of fresh rosemary and a touch of raw honey to round everything out. Extra-virgin olive oil is the backbone here, and it's one of the most well-researched ingredients for supporting a low-inflammation lifestyle, so every drizzle is doing real work. The Dijon mustard isn't just for flavor — it helps emulsify the dressing so you get a smooth, cohesive pour rather than a greasy, separated mess. A small clove of freshly grated garlic adds a gentle bite that ties all the bold vinegar notes together without overwhelming the whole thing. The whole batch comes together in one bowl with just a whisk, and it keeps in the fridge for up to a week, making it easy to stay on track even on busy nights. It dresses up eight servings beautifully, whether you're tossing it over roasted vegetables, grain bowls, or a simple green salad. Store-bought dressings are notorious for sneaking in refined oils and added sugars, so having this jar ready to go in your fridge is a genuinely smart swap.
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Learn more →Ingredients
8 servings
- ¼ cup extra-virgin olive oil
- 2 tbsp apple cider vinegar
- 2 tbsp balsamic vinegar
- 1 tsp dijon mustard
- 1 tsp raw honey
Ingredient noteThough large amounts of added sugar are typically avoided on an anti-inflammatory diet, the ~0.9 g of added sugar per serving here is likely fine for many people. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 tsp fresh rosemary, finely minced
- 1 small garlic clove, finely grated or pressed
- ¼ tsp fine sea salt
- ⅛ tsp black pepper, freshly ground
Instructions
- 1
In a small bowl, combine the apple cider vinegar, balsamic vinegar, Dijon mustard, honey, rosemary, garlic, salt, and black pepper. Whisk together until the salt is dissolved and the mixture looks uniform.
- 2
Drizzle in the olive oil in a slow, steady stream while whisking constantly until the dressing is emulsified and slightly thickened, with no visible separation between the oil and vinegar.
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