Pecan Free Tangy Herb Vinaigrette
Bright, zippy, and layered with warmth, this herb vinaigrette is the kind of dressing that makes you want to put it on absolutely everything. Apple cider vinegar and fresh lemon juice team up for a bold tang, while ground turmeric and ginger add a subtle earthiness that keeps things interesting without overpowering the greens underneath. A touch of honey rounds out the acidity just enough, and the slow drizzle of extra-virgin olive oil brings it all together into a beautifully emulsified pour. Store-bought dressings can be a minefield of unexpected add-ins, so making your own from scratch means you know exactly what's going in the bottle. The whole thing comes together in one bowl with a whisk — no blender, no fuss, no special equipment required. Fresh parsley stirred in at the end adds a pop of color and a clean herby finish that feels genuinely restaurant-worthy. Transfer it to a jar, shake before serving, and watch it disappear faster than you expected.
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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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