Honey Cider Vinaigrette
A sweet and tangy dressing perfect for hearty salads with apples, pears, berries, spinach, nuts, and more.
Servings servings
Equipment
Ingredients
- ⅓ cup apple cider not apple juice
- ¼ cup honey
- 3 tablespoons apple cider vinegar
- ½ teaspoon dijon mustard
- ½ teaspoon salt plus more to taste
- ⅛ teaspoon pepper
- ¾ cup extra virgin olive oil or a vegetable oil, like canola
Instructions
- Place apple cider, honey, vinegar, mustard, salt and pepper in a blender and blend until honey is incorporated into mixture (you may need to scrape the bottom of the blender.)
- With lid on and blender speed running on low, slowly drizzle in the oil in a small steady stream until fully incorporated. Add additional salt and pepper to taste.
You can put all these ingredients in a jar and shake well, or use an immersion blender, or make it in a standard blender as written.
Notes
- Store finished salad dressing in an airtight container in the refrigerator and consume within two weeks for best results. I always to a little sniff and taste test before dressing my salad if it's on the latter end of that timeline!
- This dressing pairs so well with autumn salads in particular. Think apple slices, dried cranberries, pumpkin seeds, tangy feta, roasted butternut squash, toasted nuts, etc. This Autumn Harvest Salad is a great example.
- If your dressing separates in the fridge, simply give it a good shake before dressing your salad.
Nutrition
Serving: 2tablespoons, Calories: 134kcal, Carbohydrates: 6g, Protein: 0.04g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 9g, Sodium: 92mg, Potassium: 13mg, Fiber: 0.04g, Sugar: 6g, Vitamin A: 0.3IU, Vitamin C: 0.1mg, Calcium: 2mg, Iron: 0.1mg
Calories: 134kcal
Cost: $3
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