Apple Cider Vinaigrette

Dress up salads, sandwiches, and vegetables with this punchy Apple Cider Vinaigrette. It's easy to make with just pantry ingredients yet packed with apple cider flavor.

Course Pantry

Cuisine American

Prep Time 2

Cook Time 3

Total Time 5

Servings servings (2 tablespoons each)

Calories 133kcal

Author Meggan Hill

Ingredients

1/2 cup olive oil
1/4 cup apple cider vinegar (see note 1)
2 tablespoons granulated sugar or less to taste (see note 2)
1 teaspoon Dijon Mustard (see note 3)
Salt and freshly ground black pepper

US Customary - Metric

Instructions

In a small bowl, add olive oil, apple cider vinegar, sugar, mustard, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Whisk to combine.

Notes

Apple cider vinegar: For the best flavor, look for a raw, unfiltered apple cider vinegar such as Bragg brand (that's the one I always buy).
Granulated sugar: Use less or omit entirely if desired.
Dijon mustard: This is the emulsifying agent that binds the dressing together. Maille is a French brand of mustard and my favorite.
Yield: This salad dressing recipe makes about 1 cup of dressing (16 tablespoons), enough for 8 servings, 2 tablespoons each.
Storage: Store extra dressing covered in the refrigerator for up to 4 days.
Make ahead: The dressing can be mixed up to 3 days in advance and stored in the refrigerator.

Nutrition