Peanut Free Tangy Herb Vinaigrette
Bright, zippy, and golden from a pinch of turmeric, this homemade vinaigrette is the kind of dressing that makes you want to eat more salad. Apple cider vinegar and fresh lemon juice team up for serious tang, while honey rounds out the acidity just enough to keep things balanced. A touch of grated garlic, ground ginger, and that warm turmeric give it a complexity that store-bought bottles rarely deliver. Whisking the olive oil in slowly creates a beautifully emulsified dressing that clings to greens instead of pooling at the bottom of the bowl. Store-bought dressings can be a minefield of unexpected additives and shared-facility warnings, so making your own from scratch 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. Pour it over roasted vegetables, grain bowls, or a simple green salad and it instantly feels like something from a restaurant kitchen.
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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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