Pregnancy Friendly Shallot Vinaigrette
A bright, tangy vinaigrette can make even the simplest salad feel like something special, and this one delivers real depth without any fuss. Minced shallot mellows beautifully after a short rest in apple cider vinegar, losing its raw bite while keeping all of its savory sweetness. A touch of raw honey and ground ginger round out the flavor in a way that feels balanced and a little unexpected. Extra-virgin olive oil is whisked in slowly to create a properly emulsified dressing that clings to greens rather than pooling at the bottom of the bowl. During pregnancy, store-bought dressings can be a minefield of additives, preservatives, and ingredients you'd rather avoid — making a homemade version like this one a genuinely satisfying swap. Every ingredient here is straightforward and easy to verify, so you know exactly what you're pouring over your plate. Make a jar at the start of the week and you'll have a go-to dressing ready for salads, roasted vegetables, or grain bowls all week long.
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Learn more →Ingredients
6 servings
- 1 medium shallot, minced
- 3 tbsp apple cider vinegar
- 1 tsp raw honey
- ½ tsp fine sea salt
- ¼ tsp ground ginger
- ½ cup extra-virgin olive oil
- 1 tbsp fresh thyme leaves (optional)
Instructions
- 1
Combine the minced shallot, apple cider vinegar, honey, salt, and ground ginger in a small bowl. Stir briefly and let the mixture sit for 5 minutes, until the shallot softens slightly and the salt dissolves.
- 2
Add the thyme leaves, if using. While whisking constantly, pour in the olive oil in a slow, steady stream until the dressing is emulsified and slightly thickened, with no visible oil pooling on the surface.
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