Rice Free Tangy Herb Vinaigrette
Bright, punchy, and layered with warmth, this vinaigrette brings together apple cider vinegar and fresh lemon juice for a tangy backbone that wakes up just about any salad or grain bowl. A touch of honey rounds out the acidity, while ground turmeric and ginger add a gentle, earthy heat that makes this dressing feel a little more interesting than your average bottle from the store. Grated garlic ties everything together with a sharp, savory note that mellows beautifully once it's whisked into the olive oil. The technique here is simple but satisfying — pouring the extra-virgin olive oil in a slow, steady stream while whisking creates a lightly emulsified dressing that clings to greens instead of pooling at the bottom of the bowl. Fresh parsley stirred in at the end adds a pop of color and a clean, herby finish if you have it on hand. Store-bought dressings often sneak in unexpected thickeners or fillers, so making your own means you know exactly what's going in. This one comes together in minutes and keeps well in a jar, making it an easy staple to have ready all week.
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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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