apple cider vinegar salad dressing
Bye bye bottled dressing! Here is a simple 5 minute recipe for salad dressing using apple cider vinegar. Plus I have a simple list of the elements to make a great homemade salad dressing and vinaigrette from scratch.
This post contains affiliate links. I originally shared this Apple Cider Vinegar Salad Dressing on January 29, 2015. I have updated some of the text and re-processed the photographs to share it with you again today.
What Is Apple Cider Vinegar?
Apple cider vinegar is made from apple cider (unfiltered apple juice) which has been fermented.
- During the fermentation process yeasts “eat” or digest the sugars in the cider and produce alcohol.
- From there a secondary phase of the process occurs where a bacteria turns the alcohol to acetic acid. Source. The vinegar goes through a maturation process over several months to a year. During that time strands of the mother will appear.
- Before bottling some apple cider vinegar is heat treated and filtered.
Raw Unfiltered Cider Vinegar vs Filtered
- It seems boutique unfiltered cider vinegar from smaller producers has been popping up everywhere lately. For years now I have been buying it in small quantities from Shelburne Orchards. But now I am seeing a whole new crop of locally produced boutique apple cider vinegars on the shelves. One of the most common nationally available brands is Braggs.
- The difference between the cloudy unfiltered vinegars (including those made by these smaller orchards) and the clear commercially produced vinegar, is the former isn’t heat treated or pasteurized and filtered. That means raw unfiltered vinegar has active enzymes from the fermentation process.
- Another difference between the two is that in the initial fermentation phase commercial processors add yeast, whereas smaller micro-batch producers use natural airborn yeasts.
My Top Tips for a making dressings like this Apple Cider Vinaigrette:
- First you start with the acidic element. The acidic ingredient gives the dressing tanginess, brightness or a sour taste.
- Sour is important to add to dressing because greens are inherently bitter (though to varying degrees) and sour balances bitter.
- A lot of dressings get their acidity from vinegars, like this cider vinegar dressing below.
- There are of course other acidic ingredients used in dressings such as fruit juices, citrus, buttermilk and yogurt.
- There certainly are dressings made without fat, but most have fat in them in equal or greater proportion to the acidic ingredient. The oil carries the flavors of the other ingredients, and makes their flavors more pronounced (ie fat is flavor.)
- Oils, and oil emulsions like mayonnaise, and dairy fat (like sour cream) are the most common fats used. Nut butters and ground seeds (like tahini) are other less traditional fats used in dressing.
- From a nutritional standpoint, fat is important to help us absorb and digest nutrients in our salads and they also provide satiety. But at 120 calories per tablespoon of oil, it is important that we don’t go overboard with them.
- I try to keep the fat at about 50% or less of the total volume of dressing. Yogurt and buttermilk in creamy dressings and optional ingredients in both creamy dressings and vinaigrettes (see below) are ways to keep the fat ratio at 50% or less.
- I rarely make salad dressing without some form of allium in in. I try to keep things simple and not use more than one. And I like to use a light hand with whichever one I am using.
- In the case of this cider vinegar dressing I used shallot. But some other examples of allium in dressing are garlic (and granulated garlic and roasted garlic), onion and chive.
- This is not absolutely necessary, but in small amounts allium adds so much to a dressing.
An emulsifier is an ingredient that makes oil and water hold together. These are useful in salad dressings because they keep the ingredients in suspension.
- The two most common emulsifiers in homemade salad dressings are mustard and egg yolk.
- I also am a fan of using my blender or mini prep to blend my dressings, which can make the temporary emulsions hold longer. See more below about blending techniques.
- FYI, commercial bottled dressings commonly use soy lecithin which is a soy derived emulsifier.
- These are ingredients that are added to dressings like roasted tomatoes, cheese, peanut butter, fruit, pesto and fresh herbs that make them flavorful and unique.
- Some optional ingredients like Greek Yogurt are all about making the dressing creamy and have nice thick texture and mouth-feel. Others like chopped herbs add a big punch of flavor. Others like tahini do both.
- I find that I really like to add a little bit of something sweet to a lot of my dressings. Again this in part has to do with the ratio of fat.
- Honey, maple syrup and agave are great ways to add a balancing sweet note because they are already liquid.
- Naturally sweet fruits like raspberries can also do this very well. Sweetness is not required, so that’s why it falls into the optional category.
Healthy Tip: These optional ingredients can also help extend a dressing (increase the volume) without adding more fat.
Salt and Pepper
- If you use soy sauce, miso, capers, fish sauce or another salty ingredient you can get away without adding more salt or very little.
- Keep in mind that if you don’t have salt to balance the acidity, your dressing will seem too strong. This is especially important in lower fat dressings that do not have bulking ingredients added.
- I am a huge pepper lover. I usually add pepper to my dressings and to the salad too at the table.
- Consider the ingredients in your salad before you season. If you have Parmesan or feta in the salad, season the dressing lightly, then taste the salad once it is tossed and add more salt if the salad need it.
There are lots of ways to mix the ingredients together. A whisk in a bowl and a jar are very simple ways of creating an emulsion.
I favor using a blender or mini prep for dressing because it chops the optional ingredients more finely and it makes their flavor more pronounced. Machine blended dressings stay in emulsion longer in the fridge too which is great if you like to have the dressing on hand for several salads.
Ingredients For Apple Cider Vinaigrette
- Olive Oil
- Apple Cider Vinegar
- Dijon Mustard
Steps To Make Apple Cider Vinegar Dressing
- Assemble your ingredients and decide how you’ll be blending the dressing. My step-by-step photos above show me making this with an immersion blender, but you can do this with your mini-prep or a blender too. Or if you don’t have any of those, you can always whisk it by hand.
- Peel and cut the shallot into quarters. Pop that right into the blender or blending jar. Then add in the oil. Note: if you’re whisking this by hand, you’ll want to wait and add the oil after you’ve whisked everything else together.
- Add in the apple cider vinegar, Dijon, honey and salt and pepper.
- Puree it until it is smooth.
Can You Make Apple Cider Vinegarette Ahead
- Yes absolutely! You can store this in a jar up to a week.
- The only thing is that it will become solid in the fridge.
- So take it out and let it warm up on the counter for a little before using it.
- Or you can quickly warm it by setting the jar into a bowl of warm water.
More Dressings and Vinegar Links To Check Out:
- In case you missed it, here is a little tutorial on stocking your pantry with vinegars.
- Another simple dressing you’ll love: Lemon Vinaigrette.
- Nicoise Vinaigrette, a great one for fish topped salad and it’s loaded with capers!
- Simple Caesar Salad Dressing, no raw eggs in this one.
- If you love this dressing today, you should definitely try out my creamy Tahini Dressing. It is top notch!
- Cranberry Vinaigrette, this is a bright and cheery cold weather salad dressing.
Thanks so much for reading. If you make this recipe, please come back to leave a star rating and review. It helps a lot. And if you’re new here you may want to sign up for my email newsletter and follow me on instagram to keep up with the latest healthy recipes!Print
Homemade Apple Cider Vinegar Salad dressing is so easy to make. It only takes 5 minutes and it is so much healthier than bottled dressing. Find out the top tips for making homemade dressing without additives, preservatives or soy lecithin.
- 1 small shallot (or one lobe of a large), peeled, cored and quartered
- 1/3 cup extra-virgin olive oil
- ¼ cup cider vinegar
- 2 teaspooons Dijon mustard
- 2 teaspoons honey
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- Puree shallot, oil, vinegar, mustard, honey, salt and pepper in a blender or mini prep or with an immersion blender in a large cup until smooth, about 30 seconds. Use immediately or store in a sealed jar in the refrigerator up to 1 week. Bring to room temperature before serving if it becomes solid.
Make Ahead Notes: You can store this in a jar up to a week. After a day or two it will become solid in the fridge. So take it out and let it warm up on the counter for a little before using it. Or you can quickly warm it by setting the jar into a bowl of warm water.
- Serving Size: 2 tablespoons
- Calories: 119
- Sugar: 2 g
- Sodium: 231 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 0 g