Barley Free Tangy Herb Vinaigrette
Bright, punchy, and layered with warm spice, this vinaigrette is the kind of dressing that makes you want to pour it on everything. Apple cider vinegar and fresh lemon juice bring a double hit of tang, while turmeric and ginger add an earthy, golden depth that feels a little unexpected in the best way. A touch of honey rounds out the acidity without tipping into sweetness, and the slow-drizzle olive oil technique creates a beautifully emulsified dressing that actually clings to your greens. Store-bought dressings can be a minefield of hidden grains and malt-derived additives, so making your own from scratch is genuinely the smarter move. Every ingredient here is straightforward and naturally free from grain-based fillers — just clean, real food whisked together in minutes. Fresh parsley stirred in at the end adds a pop of color and a herby finish that takes it from simple to something you'd serve at a dinner party. Make a jar on Sunday and you'll be reaching for it all week.
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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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