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Apple Cider Salad Dressing is a family favorite of ours. It gets a touch of sweetness from honey, and the apple cider vinegar makes it irresistibly tangy. It's absolutely delicious on nearly any green salad, and it goes especially well with tossed salads that feature fruit.
Kids who are devoted to ranch dressing just may change their minds when they try this one!
See How I Make This Recipe 👀
This quick little video will demonstrate just how fast you can whip up this dressing. After everyone tastes it, you may want to plan on making a second batch 😊
PrintApple Cider Salad Dressing
Apple Cider Salad Dressing is a vinaigrette that gets a touch of sweetness from honey, and the apple cider vinegar makes it irresistibly tangy. It's a family favorite of ours. It gets a touch of sweetness from honey, and the apple cider vinegar makes it irresistibly tangy. It is delicious on most green salads. Kids who are devoted to ranch dressing just may change their minds when they try this one!
- Total Time: 10 minutes
- Yield: 8 servings of 2 tablespoons each 1x
Ingredients
- ⅓ cup honey
- ¼ cup apple cider vinegar
- ½ cup olive oil or avocado oil
- ¼ teaspoon garlic powder
- ½ teaspoon celery salt
- ½ teaspoon smoked paprika
- 1 teaspoon Dijon mustard
- A dash of xanthan gum, optional *see Notes
Instructions
- Add all ingredients to a container with a tight fitting lid.
- Shake until blended, or stir with a whisk until blended.
- Store in the refrigerator.
- Shake before using.
Notes
1. The xanthan gum is optional, but it is helpful to keep the ingredients from separating. If you are a gluten free baker (like me) you probably have some of this around but if not, it can easily be omitted - just be sure to shake the bottle before using it.
2. And keep in mind - if you use olive oil it will solidify if stored in the fridge. Let it come to room temperature and shake it to bring it back to its original consistency again. But this dressing can safely be stored at room temperature (see Qs and As below).
- Prep Time: 10 minutes
- Category: dinner
Nutrition
- Serving Size: 2 tablespoons
- Calories: 166
- Sugar: 11.6 g
- Sodium: 17.7 mg
- Fat: 13.6 g
- Carbohydrates: 11.8 g
- Fiber: 0.1 g
- Protein: 0.1 g
- Cholesterol: 0 mg
The ingredients tend to separate without it, but if you don't already have any xanthan gum on hand you could definitely do without it. Being a gluten free baker, I always have xanthan gum in my pantry. But it is expensive and can be hard to find, and I would hate for you to not try this recipe just because you don't have any xanthan gum. Just make it without it, and plan on shaking up the jar each time you want to use some.
There's some pretty compelling evidence out there that suggests that raw apple cider vinegar is good for your gut health. When my stomach is a little upset I find that drinking a teaspoon of ACV in a glass of ice water really helps. My advice is to read more about it (you can find some good studies online) and decide for yourself.
This recipe does not need to be refrigerated, but you can if you want to. Apple cider vinegar is a preservative itself, so it will be fine stored outside of the fridge. But to preserve its flavors for longer, keep it in a cool place.
I wouldn't recommend it. The honey adds texture and flavor that balances out the sharpness of the apple cider vinegar.
My Healthy 8 Salad, my Chicken Salad with Peaches, Walnuts, and Blue Cheese; a green salad with fruit (like strawberries or blueberries), and most tossed green salads.