Ever look at a salad and think, “Yeah, this needs something zippy”? But then you check your fridge and all the dressings are sodium-loaded landmines. Don’t worry this apple cider vinaigrette is here to save your greens (and your blood pressure).
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Why You’ll Love It
This one’s sweet, tangy, and just the right amount of bite. Apple cider vinegar brings the kick, olive oil smooths it out, and the whole thing comes together in like, two minutes. No added salt, no weird preservatives just pure, simple flavor that won’t mess with your health goals.
Plus, it goes with everything. Salads, roasted veggies, grain bowls… heck, you could probably use it as a marinade too.
What’s In It?
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Apple Cider Vinaigrette With No Added Salt
- Total Time: 10 min
- Yield: 10 1x
Ingredients
3 tablespoons Apple cider vinegar
1 cup Extra-virgin olive oil
1 tablespoon Honey
2 teaspoons Dijon mustard
1 clove Fresh garlic, minced
0.25 teaspoon Black pepper, freshly ground
2 tablespoons Water
0.5 teaspoon Dried oregano
1 tablespoon Lemon juice
Instructions
Start by gathering all your ingredients. Ensure the garlic is finely minced.
In a medium-sized mixing bowl or a glass jar with a lid, add the apple cider vinegar, extra-virgin olive oil, honey, and Dijon mustard.
Add the minced garlic, black pepper, water, dried oregano, and lemon juice to the mixture.
If using a bowl, whisk all the ingredients thoroughly until fully combined and the honey is dissolved. If using a jar, secure the lid and shake vigorously until the ingredients are well mixed.
Taste the dressing and adjust with more honey for sweetness or lemon juice for tanginess, according to your preference.
Store the vinaigrette in an airtight container in the refrigerator for up to one week. Shake well before each use.
Drizzle over your favorite salads or use as a marinade for vegetables or lean proteins.
- Prep Time: 10 min
- Cook Time: N/A
Nutrition
- Calories: 2203
- Sodium: 240 mg
- Fat: 240.2g
- Carbohydrates: 20.3g
- Protein: 0.4g
How to Make It
- Toss everything in a jar or small bowl.
- Shake it like you’re making a fancy cocktail, or whisk until smooth.
- Taste it! Want it tangier? Add a bit more vinegar. Too bold? A splash of water or a tiny bit more sweetener helps.
And that’s it. You just made your own dressing. Applause incoming.
Quick Flavor Boosts
- Feeling herby? Add a pinch of dried oregano or fresh thyme.
- Want a citrus vibe? Swap some vinegar for lemon or orange juice.
- Like it creamy? Stir in a spoonful of plain yogurt or tahini.
Store leftovers in the fridge (sealed tight!) for up to 5 days. Give it a good shake before each use.
Wrap-Up
This apple cider vinaigrette proves you don’t need salt to keep things interesting. It’s clean, bright, and makes your veggies way more exciting without sabotaging your health. Try it once, and you’ll probably start keeping a batch in the fridge at all times.
Ready to pour? Your salad’s about to get fancy.