The best homemade 5-minute Apple Cider Vinegar Salad Dressing! Super quick and flavorful, it tastes so much better than bottled and lasts a while in the fridge with no preservatives. Made with pantry staples like raw apple cider vinegar, extra virgin olive oil, honey, Dijon and spices.
Making crave-worthy salad at home is actually so darn simple, and this apple cider vinaigrette dressing makes it. I have my greens-lovin' husband to thank for our nightly salad ritual!
Who doesn't need some extra veggie oomph in their life? We have my amazing Mediterranean Salad Dressing and Creamy Balsamic Vinaigrette on hand at all times. You must try my reader-favorite Homemade Italian Dressing, too!
- Extra virgin olive oil: The rich, bold flavor of high quality olive oil works really well in this salad dressing.
- Raw apple cider vinegar: Bright and tangy apple cider vinegar not only tastes fab, but it's also good for you, too! Aim for one that's raw and unfiltered, which contains the "Mother."
- Pure maple syrup or honey: A little unrefined sweetness in the salad dressing helps to balance the tang of the apple cider vinegar.
- Dijon mustard: Serves as an emulsifier and makes for a thick, creamy dressing.
- Salt and black pepper: Crucial for seasoning the whole salad! If you're adding salty ingredients like feta or olives, you can go easier on the salt. If you're adding neutral or buttery ingredients like avocado or dried cherries, you may want more salt.
- Oregano: Dried herbs make for a more complex (and tasty!) salad dressing. You can omit this and it will still be delicious.
- Garlic: You can never go wrong with a little sharp garlic action in a salad dressing.
See recipe card below for exact ingredients and quantities.
Substitutions and additions
- Olive oil: I love the fruity, flavorful notes and health benefits extra virgin olive oil adds. That said, you can use virgin or light olive oil too, which have a milder flavor. You could also use a neutral oil like avocado or canola oil if you prefer that in dressing.
- Sweetener: For a sugar-free dressing, omit the honey or maple syrup. It will be very tangy. For a less sweet dressing, use 1 tbsp.
- Shallot: I love adding a peeled shallot to this dressing for a bit of extra sharp flavor!
How to make apple cider vinegar dressing (step by step)
Place all ingredients in a blender and blend until smooth (or you can whisk by hand in a bowl or shake in a jar).
Taste and adjust seasoning to your preferences.
What's the difference between raw and filtered apple cider vinegar?
- Raw, unfiltered apple cider vinegar is unpasteurized and contains a murky brown substance called "The Mother." The Mother is a colony of beneficial bacteria that turns alcohol into vinegar and gives it its famed health-promoting properties.
- Filtered apple cider vinegar strains most of The Mother so only clear liquid remains. This version is less expensive, not as nutritious, and typically pasteurized.
Is apple cider vinegar good for you?
Yes! As a dietitian, I love how raw apple cider vinegar is chock full of probiotics that are beneficial for your gut health, and antioxidants, which can help boost your immune system.
Studies suggest it can even help lower cholesterol and improve blood lipid levels! Did you know apple cider vinegar comes from fermented apple cider? How fun!
How to store
Store vinaigrette in a mason jar or shaker bottle in the refrigerator for 1-2 weeks.
Oils winterize or solidify in the fridge, so don't fret if your dressing is thicker once refrigerated. Simply let it come to room temp or even throw it in the microwave for a few seconds to thin before using.
How to serve
This dressing is amazing on simple green salads with cucumber, peppers, carrots, or tomato. I also love it with grilled sweet potatoes!
I hope you love this recipe as much as I do!
Be sure to leave a star rating if you make this apple cider vinaigrette. I'm so grateful for your thoughtful comments.Print
The best homemade 5-minute Apple Cider Vinegar Salad Dressing! Super quick and flavorful, it tastes so much better than bottled and lasts weeks in the fridge. Made with pantry staples like raw apple cider vinegar, extra virgin olive oil, honey, Dijon and spices.
- ⅔ cup extra virgin olive oil
- ⅓ cup raw apple cider vinegar
- 2 tbsp pure maple syrup or honey
- 1 ½ tsp Dijon mustard
- 1 tsp kosher salt
- 1 tsp oregano
- ½ tsp garlic powder (or 2 cloves garlic, minced)
- Lots of freshly ground black pepper
- Place ingredients in a blender (I use a Nutribullet) and blend until smooth. Alternatively, you can whisk ingredients together in a small bowl or shake them in a jar but blending will better emulsify the dressing and provide the best texture.
- Taste and adjust seasoning to your preferences, adding a splash more vinegar for more bite, more honey for sweetness, more salt, etc).
- Store leftovers in the refrigerator for 1-2 weeks (I love this shaker bottle). If oil solidifies in fridge, let sit at room temperature to thin.