Low FODMAP Balsamic-Rosemary Apple Cider Vinaigrette
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Learn more →Ingredients
8 servings
- ¼ cup extra-virgin olive oil
- 2 tbsp apple cider vinegar
- 2 tbsp balsamic vinegar
Ingredient noteA serving of up to about 1 1/4 tablespoons of balsamic vinegar is low in FODMAPs. This recipe contains only about 3/4 teaspoon per serving, making it likely Low FODMAP. If you prefer to always avoid balsamic vinegar, please tap it and change its rating to Red.
- 1 tsp dijon mustard
- 1 tsp raw honey
Ingredient noteA serving of up to about 1/2 teaspoon of honey is low in FODMAPs. This recipe contains only about 1/8 teaspoon per serving, making it likely Low FODMAP. 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
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 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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