Legume 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 give it a golden, subtly earthy depth that store-bought dressings rarely pull off. 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 clings to every leaf. Many commercial dressings sneak in soy, pea protein, or other legume-derived thickeners and emulsifiers, so making your own is genuinely the cleanest route. This one keeps it completely straightforward — just pantry staples and fresh aromatics, nothing hidden. The optional parsley adds a pop of color and a fresh herbal note that takes it from simple to something you'd actually want to serve to guests. Store it in a jar and give it a quick shake before each use; it comes together in minutes and keeps well in the fridge.
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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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