Artificial Food Coloring Free Tangy Herb Vinaigrette
Bright, zippy, and golden from a pinch of turmeric, this homemade vinaigrette is the kind of dressing that makes you want to eat more salad. Apple cider vinegar and fresh lemon juice bring the tang, while honey rounds out the acidity just enough to keep things balanced. A little grated garlic, ground ginger, and optional fresh parsley round out the flavor into something genuinely complex — without a single ingredient you can't pronounce. Store-bought dressings are one of the sneakiest sources of synthetic dyes, with yellow and orange shades often added purely for visual appeal rather than flavor. Making your own means you know exactly what's going in the bottle, and this one gets its gorgeous golden hue entirely from turmeric. The slow-drizzle whisking technique creates a beautifully emulsified dressing that clings to greens instead of pooling at the bottom of the bowl. Pour it over a simple salad, drizzle it on roasted vegetables, or keep a jar in the fridge all week — it holds up beautifully.
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Learn more →Ingredients
8 servings
- ¼ cup apple cider vinegar
- 2 tbsp fresh lemon juice
- 1 small garlic clove, finely grated
- 1 tsp honey
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp fine sea salt
- ½ cup extra-virgin olive oil
- 1 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
In a small bowl, combine the apple cider vinegar, lemon juice, grated garlic, honey, turmeric, ginger, and sea salt. Whisk together until the honey is fully dissolved and the mixture looks uniform.
- 2
While whisking constantly, pour in the olive oil in a slow, steady stream until the dressing is emulsified and slightly thickened — it should coat the back of a spoon lightly and not separate immediately when you stop whisking.
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