Apple Cider Vinaigrette
Yield: Just over 3/4 cup
This mildly tangy vinaigrette packs a flavorful punch and will, hopefully, become a top pick for its versatility and ease.


  • 1/4 cup apple cider vinegar (Bragg’s brand is a flavorful option)
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons honey (see notes)
  • 1 tablespoon Dijon mustard
  • 1/3 cup extra-virgin olive oil
  • 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground pepper
  • 1 garlic clove, minced (optional)


  1. Combine all of the ingredients in a glass jar. Screw the lid on tightly and shake until the ingredients are blended. (Optionally, you may whisk together in a bowl, but the vigorous shaking really helps to emulsify the dressing.) Store the leftovers in the fridge–where they will keep for a several weeks–and shake well before serving each time.



For a vinaigrette with more tang, you may decrease the amount of honey by 1/2 – 1 tablespoon.

More recipes at