Robust & Tangy Apple Cider Vinegar Salad Dressing

Ridley's Wreckage

This is by far my favorite dressing. Don’t get me wrong; I love a good ranch with lots of dill or Caesar over a crisp bed of romaine. But this dressing, this one right here, is always in my fridge. It’s my go-to for everything. It’s easy to make, versatile, and tastes beyond this world amazing. I stopped buying bottled dressing years ago. I’ve never looked back; in my opinion, there is absolutely nothing better than homemade salad dressing.
Robust & Tangy Apple Cider Vinegar DressingPhoto byPinterest

I use Bragg's raw apple cider vinegar in this recipe because of its health benefits. The clear commercially manufactured vinegar differs from murky unfiltered vinegars like Braggs because it has been pasteurized. The cloudy, unfiltered vinegar contains "the mother". Which means it hasn't been heat-treated (pasteurized). So it’s full of good-for-you probiotics, living cultures, and enzymes from the fermentation process.I always make a big batch of dressing in a quart-size (wide-mouth) mason jar. That way, I can not only make the dressing in the jar but also store it in the jar. I like to use wide-mouth jars so my immersion blender will fit. Not only does it do great with making and storing my dressing, but clean-up is a snap! If you don’t have any mason jars, you can always use a blender or nutribullet and then pour it into your container of choice.

This recipe can easily be reduced to make a smaller amount of dressing or doubled.
Robust Tangy Apple Cider Vinegar DressingPhoto byPinterest

TOTAL TIME: 5 minutes, YIELD: 1 1/2 cups


  • 1 medium shallot peeled and roughly chopped
  • 2/3 cup extra-virgin olive oil
  • 1/2 cup raw apple cider vinegar (I use Braggs)
  • 2 Tbsp Dijon mustard
  • 2 Tbsp raw local honey
  • 2 cloves of minced garlic (optional)
  • 1-1 12 tsp salt
  • 1 teaspoon freshly ground pepper


  1. In a quart-size mason jar, add your roughly chopped shallot, olive oil, raw apple cider vinegar, dijon mustard, raw honey, minced garlic, salt, and pepper. Using an immersion blender, mix for 30 seconds to 1 minute, making sure everything is well emulsified.
  2. This dressing will last up to 7–10 days in your sealed mason jar in the fridge. Dressing (olive oil) may solidify while in the fridge; allow your dressing to come to room temperature prior to using.
  3. Enjoy Friends ❤️!
Robust & Tangy Apple Cider Vinegar DressingPhoto byPinterest

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Hello! Freelance blogger and videographer here! I love to refurbish furniture, show my creative side with cooking and crafts, and love to talk about my homestead and hobby farm. Follow me for flipping furniture inspiration and techniques, DIY craft projects, homestyle cooking with easy to follow recipes and some great gardening and animal husbandry tips!

Red Creek, NY

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