Wheat Free Tangy Herb Vinaigrette
Bright, tangy, and layered with warm spice, this vinaigrette is the kind of dressing that makes you want to put it on everything — salads, roasted vegetables, grain bowls, you name it. Apple cider vinegar and fresh lemon juice bring a lively acidity, while honey softens the edge just enough to keep things balanced. Ground turmeric and ginger add a subtle warmth that makes this feel more interesting than your average bottled dressing, and the fresh parsley ties it all together with a clean, herby finish. Store-bought dressings are notorious for sneaking in thickeners and additives that can contain hidden gluten, so making your own from scratch is genuinely the smartest move. Every ingredient here is naturally free from wheat — just pantry staples, citrus, and good olive oil whisked into something you'll want to keep in your fridge all week. The slow-stream emulsification technique gives it a silky, cohesive texture that clings beautifully to whatever you're dressing. Pour it into a jar, shake before serving, and consider this your new go-to.
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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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