Eggless Tangy Herb Vinaigrette
Bright, tangy, and layered with warm spice, 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, while honey rounds out the sharpness without tipping it into sweet territory. Ground turmeric and ginger give it a subtle earthiness that feels a little unexpected in the best possible way. The technique here is simple but satisfying: whisking the olive oil in slowly creates a lightly emulsified dressing that clings to your greens instead of pooling at the bottom of the bowl. Store-bought dressings are notorious for sneaking in additives and stabilizers, so making your own means you know exactly what's going in. Fresh parsley stirred in at the end adds a pop of color and a clean herby finish. Transfer it to a jar, keep it in the fridge, and shake before each use — it's that easy.
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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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