This lightly sweet and tangy Apple Cider Vinaigrette is super simple to make and tastes great on just about any salad.
This dressing takes just a couple of minutes to make and it’s mild and slightly sweet flavor make it perfect on just about any salad. It pairs especially well with a salad that has sweet and salty toppings. I love it with apples, candied nuts, and Feta or honey ham, avocado, and Cotija. Just the other night I had it on a salad with sautéed kale and mixed greens, roasted butternut squash, Feta, and sausage. It was SO good! The possibilities are endless.
Apple cider vinegar is associated with a variety of health benefits and it makes the base of this dressing. The addition of apple juice adds just a touch of added sweetness (along with the honey). I used canola oil in this recipe to keep the taste a little bit “lighter” but olive oil would work well too.
No worries if you don’t regularly drink apple juice and are wondering what you will do with all that leftover juice. I can relate as we don’t drink much juice at our house. Just freeze leftover apple juice in an ice cube tray (and store in a freezer friendly bag) and pull a cube or two out to defrost each time you make the dressing. It works beautifully!
The inspiration for this dressing came from this recipe that I had at a friend’s house a few months ago. To increase the nutritional value of the dressing I decreased the amount of honey and added in a little more lemon juice.
- 2 T apple juice
- 2½ tsp fresh lemon juice
- 2 T apple cider vinegar
- 2 tsp honey
- ¼ cup oil (I used canola but olive oil can be used as well)
- ¼ tsp salt
- pepper, to taste
- Combine all the ingredients in a small glass mason jar and shake until honey is dissolved and the ingredients are well combined.
- Store in fridge and shake well before using.
- If using olive oil, bring to room temperature before pouring.