Nitrate & Nitrite Free Tangy Herb Vinaigrette
Bright, zippy, and built from scratch, this vinaigrette is the kind of dressing that makes you want to put it on everything. Apple cider vinegar and fresh lemon juice deliver a double hit of tang, while honey rounds out the acidity just enough to keep things balanced. Ground turmeric and ginger add a warm, earthy depth that sets this apart from anything you'd grab off a store shelf — and those bottled options are often where hidden preservatives sneak in. Every single ingredient here is clean and whole, so you know exactly what's going into your food. The slow-stream olive oil technique creates a beautifully emulsified dressing that clings to greens rather than pooling at the bottom of the bowl. Fresh parsley is optional, but it adds a pop of color and a herby finish that feels a little fancy for something this easy to pull together. Store it in a jar in the fridge and shake before each use — it's that simple.
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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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