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Sunlit Mixed-Green Salad with Vinaigrette
TahiraJaved

Apple Cider Vinaigrette in 5 Minutes

This apple cider vinaigrette combines apple cider vinegar, yellow mustard, honey, garlic, and extra virgin olive oil into a bright, balanced dressing. It takes about 5 minutes in one jar and works on green salads, grain bowls, and roasted vegetables.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 8 Tablespoons
Course: Condiment
Cuisine: American
Calories: 60
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tablespoons apple cider vinegar
  • 1 teaspoon yellow mustard
  • 1 small clove garlic minced
  • 1 teaspoon honey
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/3 cup extra virgin olive oil

Equipment

  • 1 Glass jar with a tight lid shakes and stores the dressing
  • 1 Small whisk blends the vinegar and mustard
  • 1 Measuring spoons keeps the ratio consistent

Method
 

  1. Whisk the vinegar, mustard, garlic, honey, salt, and pepper for 30 seconds.
  2. Add the olive oil slowly while whisking constantly.
  3. Transfer to a glass jar, seal, and shake for 20 seconds.
  4. Rest for 10 minutes at room temperature, then shake again before serving.
    5. Add the oil slowly so the dressing emulsifies instead of separating.

Notes

  • Honey helps the dressing hold together and balances the vinegar.
  • Yellow mustard keeps the dressing blended longer than oil and vinegar alone.
  • Shake the jar well before each use.
STORAGE:
Store in a sealed glass jar in the refrigerator for up to 1 week. Shake well before each use. Freezing is not recommended, since the dressing separates and turns grainy after thawing.
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