Vegetarian Tangy Herb Vinaigrette
Bright, zippy, and packed with layers of flavor, this vinaigrette is the kind of dressing that makes you want to put it on everything. Apple cider vinegar and fresh lemon juice team up for a double hit of tang, while honey rounds out the acidity just enough to keep things balanced. Ground turmeric and ginger give it a warm, golden depth that sets it apart from any bottled dressing you'd grab off a shelf. The slow drizzle of extra-virgin olive oil while whisking is the key step here — it creates a beautifully emulsified dressing that clings to greens rather than pooling at the bottom of the bowl. A little fresh parsley stirred in at the end adds a pop of color and a clean, herby finish. Store it in a jar in the fridge and give it a quick shake before using — it's endlessly versatile over salads, roasted vegetables, or grain bowls.
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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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