Cinnamon Free Tangy Herb Vinaigrette
Bright, tangy, and layered with herby depth, this vinaigrette is the kind of dressing that makes you want to put it on everything — salads, roasted vegetables, grain bowls, you name it. Apple cider vinegar and fresh lemon juice team up for a double hit of acidity that keeps things lively, while a touch of honey rounds out the sharpness without tipping into sweet territory. Grated garlic, ground turmeric, and ginger bring warmth and complexity, proving you don't need cinnamon to get a dressing that feels interesting and bold. Store-bought dressings are notorious for sneaking in unexpected spices, so making your own from scratch is the cleanest way to stay in control of exactly what goes into the bottle. The technique here is simple but satisfying — whisking the olive oil in slowly 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 adds a pop of color and a gentle herbal note that ties everything together. Keep a jar of this in the fridge and weeknight meals suddenly feel a lot more put-together.
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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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