Caffeine 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 team up for a double hit of tang, while honey rounds out the acidity just enough to keep things balanced. Grated garlic and ground ginger add a subtle warmth that takes it well beyond a basic oil-and-vinegar situation. The slow-stream whisking technique is the real secret here — it creates a beautifully emulsified dressing that clings to greens instead of pooling at the bottom of the bowl. A handful of fresh parsley stirred in at the end gives it a pop of color and a clean, herby finish. Store it in a jar in the fridge and you've got a versatile, vibrant dressing ready to go whenever you need it — no store-bought bottle required.
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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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