Pregnancy Friendly Tangy Herb Vinaigrette
Bright, zippy, and packed with feel-good ingredients, this homemade vinaigrette is the kind of dressing that makes every salad worth eating. Apple cider vinegar and fresh lemon juice bring the tang, while a touch of honey rounds out the edges with just enough sweetness to keep things balanced. Ground turmeric and ginger add a warm, earthy depth that also happens to be genuinely nourishing — a nice bonus when you're being more intentional about what goes into your food. Making your own dressing means you know exactly what's in it, which matters when store-bought bottles can hide additives, excess sodium, or ingredients you'd rather skip right now. The slow-stream whisking technique creates a beautifully emulsified dressing that clings to greens instead of pooling at the bottom of the bowl. A handful of fresh parsley stirred in at the end keeps it feeling vibrant and fresh. Store it in a jar in the fridge and shake before each use — it's the kind of simple, versatile staple that quietly upgrades your whole week of meals.
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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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