Gluten Free Tangy Herb Vinaigrette
Bright, zippy, and loaded 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 tang, while turmeric and ginger add an earthy, golden depth that feels a little more interesting than your average bottle from the store. A touch of honey rounds out the acidity without tipping the whole thing into sweetness, and the slow-drizzle olive oil technique creates a beautifully emulsified dressing that actually clings to your greens. Every single ingredient here is naturally free from gluten, so there's no label-scanning or substitution stress involved — just real, whole pantry staples doing their thing. Fresh parsley stirred in at the end adds a pop of color and a clean herby finish that takes it from good to genuinely craveable. Transfer it to a jar and it's ready to shake and pour all week long.
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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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