Salad dressings are one of those things that I always have around, because I eat salad daily, but I don’t like to buy them because 1) they’re expensive and 2) there are so many added unnecessary and unhealthy ingredients(though Newman’s Own does a pretty good job with some of their salad dressings). Making a salad dressing is simple, fast and inexpensive so homemade dressings have become a staple in our house.
Apple cider vinegar has some pretty amazing health benefits, but I am not one of those people that can just drink a tablespoon or a watered down glass, straight up. This is a fabulous way to get some apple cider vinegar into your body! I love this dressing on any of the green salads I make. The one pictured below has romaine lettuce, carrots, cucumbers, bell peppers, tomatoes and sunflower seeds. And you can totally do this recipe with or without the maple syrup; I would try it first without and then if you feel like it’s too bitter, add the syrup. I like it both ways though my kids prefer it with syrup.
Apple Cider Vinaigrette
*makes 1/2 c
1/3 c extra virgin olive oil
1/4 c apple cider vinegar
1 Tbsp Dijon mustard
1/4 tsp garlic, minced
1 Tbsp white or yellow onion, minced
1/4 tsp sea salt
1/4 tsp black pepper
1/2 Tbsp pure maple syrup
Combine all ingredients in a glass jar with a lid and shake vigorously until emulsified. Pairs beautifully with any green salad. Can be stored in the fridge for up to 1 week.
*if oil solidifies, microwave for a few seconds until melted