This apple cider vinaigrette, made with apple juice, vinegar, olive oil, salt, and pepper, creates a quick, easy, slightly sweet, subtly tangy, apple-y salad dressing that’s far more handy and versatile than you can even imagine.
Apple Cider Vinaigrette
- Quick Glance
- 5 M
- 5 M
- Makes a scant 2/3 cup
Pour the apple juice and vinegar in a bowl, add the salt and several generous turns of black pepper, and stir until the salt dissolves. Slowly whisk in the olive oil and use immediately. (You can cover and refrigerate any leftovers for up to a couple days. Shake or whisk to recombine just prior to using.)
Recipe Testers' Reviews
If there is but one simple vinaigrette in your repertoire, this apple cider vinaigrette has to be it. Easy, delicious, spicy, saucy, spirited, and just plain glorious.
Great on tomatoes, lettuce, and cream cheese with some chopped basil for a nice spread for crackers (I just made that up in my head and tried it—it’s really, really good). In fact, this is one of those recipes that you can use as your master list of ingredients and proportions and then just get crazy with things you can add to it or pour it on.
Simple, tasty, and classic are the words that come to mind to describe this wonderful apple cider vinaigrette that’s so easy to put together. Everyone loved it, including the one person in the house who refuses to eat vinaigrettes—high praise, indeed, for a simple recipe.
I used a lidded jar to make it and I just shake it before each use.
We were able to lightly dress a watermelon, cucumber, and feta salad for dinner and a mixed greens salad for lunch the next day with the same dressing made in just one batch. This recipe is simple enough you could dress it up in many ways with different herbs.