Apple Cider Vinaigrette
User Reviews
5
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Prep Time
2 mins
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Cook Time
3 mins
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Total Time
5 mins
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Servings
8 servings (2 tablespoons each)
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Calories
133 kcal
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Cuisine
American
Apple Cider Vinaigrette
Description
The Apple Cider Vinaigrette recipe uses common pantry ingredients including olive oil as the base fat, tangy apple cider vinegar for acidity, granulated sugar for subtle sweetness, and Dijon mustard to bind the mixture. This combination yields a smooth, lightly sweetened dressing with a balanced tartness. Olive oil provides a fruity, rich body while the apple cider vinegar contributes a bright, fresh flavor typical of this vinegar type.
The preparation involves simply whisking together all ingredients until combined and emulsified. Adjustments to sugar and seasoning allow customization of sweetness and saltiness. Freshly ground salt and pepper enhance the vinaigrette without overpowering its delicate balance. The resulting dressing has a thin but cohesive texture suitable for drizzling.
This vinaigrette pairs well with leafy green salads, vegetable medleys, or simple mixed greens. It can be made in advance and stored refrigerated for up to four days without separating significantly thanks to the mustard’s emulsifying effect. Shake or whisk before serving if needed.
The recipe suggests using a raw, unfiltered apple cider vinegar variety, such as Bragg brand, for optimal flavor. The Dijon mustard adds necessary emulsification and depth. Adjust the sugar level to taste or omit it completely for a tangier vinaigrette.
Ingredients
- 1/2 cup olive oil
- 1/4 cup apple cider vinegar (see note 1)
- 2 tablespoons granulated sugar or less to taste (see note 2)
- 1 teaspoon Dijon mustard (see note 3)
- salt freshly ground
- black pepper freshly ground
Instructions
- In a small bowl, add olive oil, apple cider vinegar, sugar, mustard, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Whisk to combine.
Notes
- Use raw, unfiltered apple cider vinegar for a more pronounced flavor.
- Reduce or omit sugar depending on your preference for sweetness.
- Mustard is essential to bind the dressing; French Dijon mustard works well.
- The recipe makes about 1 cup of vinaigrette, enough for 8 salad servings.
- Store extra dressing covered in the refrigerator up to 4 days and mix again before use.
- The vinaigrette can be prepared up to 3 days ahead and refrigerated to develop flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings (2 tablespoons each)
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Serving | 2 tbsp | |
| Calories | 133kcal | 7% |
| Carbohydrates | 3g | 1% |
| Protein | 0.03g | 0% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 8mg | 0% |
| Potassium | 7mg | 0% |
| Fiber | 0.03g | 0% |
| Sugar | 3g | 6% |
| Vitamin A | 0.4IU | 0% |
| Vitamin C | 0.003mg | 0% |
| Calcium | 1mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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