Honey Cider Vinaigrette
A sweet and tangy dressing perfect for hearty salads with apples, pears, berries, spinach, nuts, and more.
Servings servings
Equipment
Ingredients
- ⅓ cup apple cider not apple juice
- ⅓ cup honey
- 3 tablespoons apple cider vinegar
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- ¾ cup extra virgin olive oil or a vegetable oil, like canola
Instructions
- Place apple cider, honey, vinegar, salt and pepper in a blender and blend until honey is incorporated into mixture (you may need to scrape the bottom of the blender.)
- With lid on and blender speed running on low, slowly drizzle in the oil in a small steady stream until fully incorporated. If desired, add additional salt and pepper to taste. You can also add a little more vinegar if you'd like it tangier...it's flexible!
Notes
- Store finished salad dressing in an airtight container in the refrigerator and consume within two weeks for best results. I always to a little sniff and taste test before dressing my salad if it's on the latter end of that timeline!
- This dressing pairs so well with autumn salads in particular. Think apple slices, dried cranberries, pumpkin seeds, tangy feta, roasted butternut squash, toasted nuts, etc. This Autumn Harvest Salad is a great example.
- If your dressing separates in the fridge, simply give it a good shake before dressing your salad.
Nutrition
Calories: 179kcal, Carbohydrates: 10g, Protein: 0.04g, Fat: 16g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Sodium: 59mg, Potassium: 10mg, Fiber: 0.03g, Sugar: 10g, Vitamin A: 0.2IU, Vitamin C: 0.1mg, Calcium: 1mg, Iron: 0.1mg
Calories: 179kcal
Cost: $3
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