Kick your salads from bland to grand with the zesty magic of apple cider vinegar! This versatile pantry staple transforms simple greens into vibrant, flavor-packed meals in minutes. Whether you’re craving something creamy, herby, or with a spicy kick, we’ve rounded up 20 tangy dressings to drizzle on every bowl. Get ready to shake up your salad routine—these recipes are about to become your new go-tos.
Honey Mustard Apple Cider Vinegar Dressing
You know those days when you’re craving something tangy, sweet, and just a little bit fancy, but you don’t want to spend more than five minutes in the kitchen? Yeah, me too—that’s exactly why I keep this honey mustard apple cider vinegar dressing on constant rotation in my fridge. It’s my go-to for perking up everything from simple salads to roasted veggies, and I love how it comes together with ingredients I always have on hand. Honestly, I started making it years ago after a friend brought a similar version to a potluck, and I’ve been tweaking it ever since to get that perfect balance of zing and sweetness.
Serving: about 1 cup | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 1/2 cup extra virgin olive oil (I always use a good-quality one for a smoother finish)
– 1/4 cup apple cider vinegar (I like the raw, unfiltered kind for extra tang)
– 2 tablespoons honey (local honey is my preference—it adds a lovely floral note)
– 1 tablespoon Dijon mustard (this gives it that classic mustardy kick without being too sharp)
– 1 clove garlic, minced (fresh is best here, but I’ve used jarred in a pinch)
– 1/4 teaspoon salt (I use fine sea salt to help it dissolve easily)
– 1/4 teaspoon black pepper (freshly ground makes all the difference)
Instructions
1. In a medium-sized mixing bowl, combine the apple cider vinegar, honey, Dijon mustard, minced garlic, salt, and black pepper. Tip: Whisk these wet ingredients together first to help the honey blend smoothly without clumping.
2. Slowly drizzle in the extra virgin olive oil while continuously whisking the mixture. Tip: Pour the oil in a thin, steady stream to create an emulsified dressing that won’t separate quickly.
3. Whisk vigorously for about 1-2 minutes until the dressing is fully combined and slightly thickened. Tip: If it’s too thick, you can add a teaspoon of water to thin it out—I do this sometimes for a lighter consistency.
4. Taste the dressing and adjust if needed, but avoid over-salting since the flavors will meld as it sits.
5. Transfer the dressing to a jar or airtight container and refrigerate it for at least 30 minutes before serving to let the flavors develop. This dressing has a lovely creamy texture with a bright, tangy kick from the vinegar and a subtle sweetness from the honey. I love drizzling it over a crisp kale salad or using it as a marinade for chicken—it adds such a vibrant flavor that makes even weeknight meals feel special.
Garlic Herb Apple Cider Vinegar Dressing
Sometimes the simplest dressings are the ones I reach for most often in my kitchen, especially when I’m craving something bright and tangy to liven up a simple salad. This garlic herb apple cider vinegar dressing is my current obsession—it’s incredibly easy to whisk together, and the flavors are so vibrant and fresh. I love making a big batch at the start of the week to drizzle over everything from greens to roasted veggies.
Serving: about 1 cup | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 1/2 cup extra virgin olive oil (my go-to for dressings—it has a lovely fruity note)
– 1/3 cup apple cider vinegar (I always use the raw, unfiltered kind with the “mother” for extra tang)
– 2 cloves garlic, minced (fresh is best here, but I’ll admit I sometimes use a garlic press for speed)
– 1 tablespoon Dijon mustard (this helps emulsify the dressing and adds a nice depth)
– 1 teaspoon honey (just a touch to balance the acidity—I prefer local raw honey)
– 1/2 teaspoon dried oregano (or 1 teaspoon fresh if I have it from my little herb garden)
– 1/2 teaspoon dried thyme
– 1/4 teaspoon salt (I use fine sea salt)
– 1/4 teaspoon freshly ground black pepper
Instructions
1. Measure 1/2 cup of extra virgin olive oil and pour it into a medium mixing bowl or a large glass jar with a tight-fitting lid.
2. Add 1/3 cup of apple cider vinegar to the bowl or jar.
3. Mince 2 cloves of garlic finely and add them to the mixture. Tip: Let the minced garlic sit for 5-10 minutes before adding to enhance its health benefits and mellow the sharpness.
4. Spoon in 1 tablespoon of Dijon mustard.
5. Drizzle in 1 teaspoon of honey.
6. Sprinkle in 1/2 teaspoon of dried oregano, 1/2 teaspoon of dried thyme, 1/4 teaspoon of salt, and 1/4 teaspoon of freshly ground black pepper.
7. If using a bowl, whisk all the ingredients together vigorously for about 1-2 minutes until the dressing is well combined and slightly thickened. If using a jar, seal it tightly and shake it for 1-2 minutes until emulsified. Tip: Whisking or shaking thoroughly ensures the oil and vinegar don’t separate too quickly.
8. Taste the dressing and adjust seasoning if needed, but avoid adding more salt or pepper at this stage as the flavors will meld over time. Tip: Let the dressing sit at room temperature for 15-20 minutes before serving to allow the herbs and garlic to infuse fully.
9. Transfer the dressing to a sealed container if not using immediately. It can be stored in the refrigerator for up to one week.
10. Shake or stir the dressing well before each use to recombine any separation.
A perfectly balanced dressing with a zesty kick from the vinegar and a savory depth from the garlic and herbs. I adore its smooth, emulsified texture that clings beautifully to leafy greens or drizzles over a grain bowl. Try it as a marinade for chicken or tofu before roasting—it adds a wonderful tangy crust.
Spicy Maple Apple Cider Vinegar Dressing
Just when I thought my salad days were getting a bit predictable, I stumbled upon this magical combination in my pantry during a frantic fridge clean-out. It’s become my absolute favorite way to wake up a simple bowl of greens or roasted veggies. Serving: 6 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 1/2 cup pure maple syrup (the real stuff, not pancake syrup—it makes all the difference in flavor)
– 1/3 cup apple cider vinegar (with the ‘mother’ for that extra tangy kick I love)
– 1/4 cup extra virgin olive oil (my go-to for dressings because of its fruity notes)
– 2 tbsp Dijon mustard (I always grab the grainy kind for a bit of texture)
– 1 tsp crushed red pepper flakes (adjust based on your heat tolerance, but I like it spicy!)
– 1/2 tsp kosher salt (I find it dissolves better than table salt in cold mixtures)
– 1/4 tsp freshly ground black pepper (freshly cracked makes such a brighter flavor)
Instructions
1. Combine 1/2 cup pure maple syrup and 1/3 cup apple cider vinegar in a medium mixing bowl.
2. Whisk vigorously for about 30 seconds until the mixture is fully blended and slightly frothy.
3. Slowly drizzle in 1/4 cup extra virgin olive oil while continuously whisking to create a smooth emulsion.
4. Add 2 tbsp Dijon mustard, 1 tsp crushed red pepper flakes, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper to the bowl.
5. Whisk all ingredients together for 1-2 minutes until completely combined and the dressing has thickened slightly.
6. Taste the dressing and adjust seasoning if needed, but avoid over-salting as flavors will meld.
7. Pour the dressing into a glass jar or airtight container for storage.
8. Let the dressing sit at room temperature for 10 minutes before using to allow the flavors to develop.
9. Shake the jar well immediately before serving to recombine any separated ingredients.
10. Drizzle over your favorite salad or use as a marinade for proteins.
During my first test batch, I was amazed by how the spicy heat from the pepper flakes played off the sweet maple and tangy vinegar—it’s a complex flavor that somehow feels cozy and exciting at once. The texture is luxuriously velvety, clinging perfectly to every leaf without being heavy. I love tossing it with roasted sweet potatoes and kale for a warm salad, or even using it as a glaze for baked chicken thighs.
Creamy Avocado Apple Cider Vinegar Dressing
Remember that time I was staring at a sad-looking salad, wishing for something more exciting than bottled dressing? That’s how this creamy avocado apple cider vinegar dressing was born—a quick blender creation that’s become my go-to for everything from greens to grain bowls. It’s tangy, rich, and takes just minutes to whip up, making weeknight dinners feel special without any fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 1 ripe avocado, pitted and scooped (look for one that yields slightly to gentle pressure—I find Hass avocados work best here)
– ¼ cup extra virgin olive oil (my go-to for its fruity flavor)
– 3 tablespoons apple cider vinegar (I prefer the unfiltered kind with the “mother” for extra tang)
– 2 tablespoons fresh lime juice (about 1 lime, squeezed right before using)
– 1 small garlic clove, peeled (if you’re not a garlic fan, you can reduce this to half)
– ½ teaspoon honey (local honey adds a nice floral note if you have it)
– ¼ teaspoon salt (I use fine sea salt for even distribution)
– ¼ teaspoon black pepper (freshly ground gives the best flavor)
– 2 tablespoons water (to help with blending)
Instructions
1. Cut the ripe avocado in half, remove the pit, and scoop the flesh into a blender or food processor.
2. Add the extra virgin olive oil, apple cider vinegar, fresh lime juice, peeled garlic clove, honey, salt, and black pepper to the blender.
3. Pour in the 2 tablespoons of water to help the ingredients blend smoothly.
4. Secure the lid on the blender and blend on high speed for 30-45 seconds, or until the mixture is completely smooth and creamy, with no chunks remaining. Tip: If the dressing seems too thick, add another tablespoon of water and blend for 10 more seconds.
5. Stop the blender and scrape down the sides with a spatula to ensure everything is incorporated evenly.
6. Blend again for 10-15 seconds to achieve a perfectly uniform consistency. Tip: Taste the dressing at this point—if you prefer it tangier, add another teaspoon of apple cider vinegar and blend briefly.
7. Transfer the dressing to a jar or airtight container immediately. Tip: For best flavor, let it sit at room temperature for 5 minutes before serving to allow the flavors to meld.
8. Use the dressing right away or store it in the refrigerator for up to 2 days. Yes, this dressing has a velvety texture that clings beautifully to leafy greens without being heavy. The avocado gives it a rich creaminess, while the apple cider vinegar adds a bright, tangy kick that balances everything out. I love drizzling it over a kale salad with toasted almonds or using it as a dip for crunchy veggies—it’s versatile enough to elevate any simple meal.
Balsamic Apple Cider Vinegar Dressing
Dressing up a simple salad doesn’t have to be complicated, but finding that perfect balance of tangy and sweet can be a game-changer for your greens. I stumbled upon this balsamic apple cider vinegar dressing recipe during a fall farmers’ market trip, when I had too many apples and a craving for something bright—it’s been my go-to ever since for adding a punch of flavor to even the most basic bowl of lettuce.
Serving: 6 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 1/2 cup extra virgin olive oil (my go-to for its fruity notes, which I always keep in a dark bottle to preserve freshness)
– 1/4 cup apple cider vinegar (I like the unfiltered kind with the ‘mother’ for extra tang, but any works)
– 2 tablespoons balsamic vinegar (splurge on a good aged one if you can—it makes all the difference in depth)
– 1 tablespoon honey (local raw honey is my preference here for a natural sweetness that blends beautifully)
– 1 teaspoon Dijon mustard (this acts as an emulsifier, and I find it adds a subtle sharpness that balances the vinegars)
– 1/2 teaspoon garlic powder (fresh minced garlic works too, but powder ensures no overpowering bits)
– 1/4 teaspoon salt (I use fine sea salt for even distribution)
– 1/4 teaspoon black pepper (freshly ground gives the best aroma)
Instructions
1. In a medium-sized mixing bowl, combine 1/4 cup apple cider vinegar, 2 tablespoons balsamic vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
2. Whisk the ingredients together vigorously for about 30 seconds until the honey is fully dissolved and the mixture looks uniform—this helps prevent separation later. Tip: If your honey is thick, warm it slightly by placing the jar in warm water for a minute to make mixing easier.
3. Slowly drizzle in 1/2 cup extra virgin olive oil while continuously whisking the mixture; pour in a thin, steady stream to encourage emulsification. Tip: Whisking constantly here is key to creating a smooth, creamy dressing that won’t separate in the fridge.
4. Continue whisking for another 1-2 minutes until the dressing is fully combined and has a slightly thickened consistency—you should see no oil pooling on top.
5. Taste the dressing and adjust if needed; if it’s too tangy, add a pinch more honey, or if too thick, whisk in a teaspoon of water. Tip: Let it sit for 5 minutes before serving to allow the flavors to meld, which enhances the overall taste.
6. Transfer the dressing to a jar or airtight container for storage.
Hearty and vibrant, this dressing coats greens with a glossy sheen and a tangy-sweet kick that perks up any salad. I love drizzling it over a mix of arugula and sliced apples for a crunchy, refreshing bite, or using it as a marinade for grilled chicken to add a caramelized depth—it’s versatile enough to become a staple in your kitchen, just like it has in mine.
Lemon Poppy Seed Apple Cider Vinegar Dressing
Now, I’ll let you in on a little secret: this Lemon Poppy Seed Apple Cider Vinegar Dressing is my go-to for turning a simple salad into something spectacular. I stumbled upon the idea after a friend brought over a jar of homemade dressing, and I’ve been tweaking it ever since to get that perfect balance of tangy and sweet. Trust me, once you try it, you’ll want to drizzle it on everything from greens to grain bowls.
Serving: 6 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 1/2 cup extra virgin olive oil (I always use a good-quality brand for a smoother finish)
– 1/4 cup apple cider vinegar (with the ‘mother’ for that probiotic boost)
– 3 tablespoons fresh lemon juice (squeezed from about 1 large lemon—room temp lemons yield more juice)
– 2 tablespoons honey (local raw honey is my preference for a natural sweetness)
– 1 tablespoon Dijon mustard (this adds a nice kick and helps emulsify)
– 1 teaspoon poppy seeds (toasted lightly for extra crunch, if you like)
– 1/2 teaspoon salt (I use sea salt for a cleaner taste)
– 1/4 teaspoon black pepper (freshly ground works best)
Instructions
1. In a medium-sized mixing bowl, combine 1/4 cup apple cider vinegar, 3 tablespoons fresh lemon juice, 2 tablespoons honey, and 1 tablespoon Dijon mustard.
2. Whisk the mixture vigorously for about 30 seconds until the honey is fully dissolved and the ingredients are well blended.
3. Slowly drizzle in 1/2 cup extra virgin olive oil while continuously whisking to create a smooth, emulsified dressing. Tip: Pour the oil in a thin, steady stream to prevent separation.
4. Add 1 teaspoon poppy seeds, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the bowl.
5. Whisk everything together for another 15-20 seconds until the poppy seeds are evenly distributed. Tip: If the dressing seems too thick, you can thin it with a teaspoon of water or more lemon juice.
6. Taste the dressing and adjust seasoning if needed, but avoid over-salting. Tip: Let it sit for 5 minutes before serving to allow the flavors to meld together.
7. Transfer the dressing to a jar or airtight container for storage.
Zesty and vibrant, this dressing has a creamy texture with a delightful pop from the poppy seeds, making it perfect for drizzling over a crisp kale salad or using as a marinade for grilled chicken. I love how the lemon and apple cider vinegar cut through richness, adding a refreshing twist to any meal.
Greek Yogurt Apple Cider Vinegar Dressing
Perfect for those days when you want a creamy, tangy dressing without the guilt, this Greek Yogurt Apple Cider Vinegar Dressing has become my go-to for everything from salads to grain bowls. I stumbled upon this combo when I was trying to use up leftover Greek yogurt after making tzatziki, and now I whip it up almost weekly—it’s that good and versatile.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
- 1 cup plain Greek yogurt (I use full-fat for extra creaminess, but any kind works)
- 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
- 2 tablespoons apple cider vinegar (with the “mother” for that probiotic boost)
- 1 tablespoon honey (local if you have it—it adds a lovely sweetness)
- 1 teaspoon Dijon mustard (this helps emulsify everything smoothly)
- 1/2 teaspoon garlic powder (fresh minced garlic works too, but I like the convenience here)
- 1/4 teaspoon salt (I use sea salt for a cleaner flavor)
- 1/4 teaspoon black pepper (freshly ground if possible)
Instructions
- In a medium mixing bowl, add 1 cup plain Greek yogurt.
- Pour in 1/4 cup extra virgin olive oil slowly while whisking continuously to prevent separation.
- Add 2 tablespoons apple cider vinegar and whisk until fully incorporated.
- Stir in 1 tablespoon honey, making sure it dissolves evenly into the mixture.
- Mix in 1 teaspoon Dijon mustard, which acts as an emulsifier to keep the dressing creamy.
- Sprinkle 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper into the bowl.
- Whisk all ingredients together vigorously for about 1-2 minutes until the dressing is smooth and well-combined.
- Taste the dressing and adjust seasoning if needed, but avoid over-salting as flavors meld over time.
- Transfer the dressing to a jar or airtight container and refrigerate for at least 30 minutes to allow the flavors to develop.
This dressing thickens up nicely in the fridge, giving it a rich, velvety texture that clings to greens without being heavy. The tang from the apple cider vinegar balances beautifully with the honey’s sweetness, making it a crowd-pleaser. Try drizzling it over a kale salad or using it as a dip for roasted veggies—it’s surprisingly versatile and keeps well for up to a week.
Asian Sesame Apple Cider Vinegar Dressing
Recently, I found myself staring at a sad-looking salad in my fridge, realizing I’d been reaching for the same old bottled dressing for weeks. That’s when I decided to whip up this Asian Sesame Apple Cider Vinegar Dressing—it’s become my go-to for instantly elevating any bowl of greens or grain salad with its perfect balance of tangy, sweet, and nutty flavors.
Serving: 6 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 1/2 cup of apple cider vinegar (I always use the raw, unfiltered kind with the ‘mother’ for extra probiotic benefits)
– 1/4 cup of toasted sesame oil (this is key for that deep, nutty aroma—don’t substitute with plain sesame oil!)
– 3 tablespoons of honey (local if you have it, but any runny honey works; I sometimes swap in maple syrup for a vegan twist)
– 2 tablespoons of soy sauce (I use low-sodium to better control the saltiness)
– 1 tablespoon of fresh ginger, finely grated (pro tip: keep a knob in the freezer for easy grating)
– 1 garlic clove, minced (fresh is best here, but 1/4 teaspoon of garlic powder works in a pinch)
– 1/4 teaspoon of crushed red pepper flakes (adjust to your heat preference—my family likes it with just a hint of kick)
– 1/4 cup of neutral oil, like avocado or grapeseed (this helps emulsify everything smoothly)
Instructions
1. In a medium mixing bowl, combine the 1/2 cup of apple cider vinegar, 1/4 cup of toasted sesame oil, and 3 tablespoons of honey.
2. Add the 2 tablespoons of soy sauce, 1 tablespoon of finely grated fresh ginger, and 1 minced garlic clove to the bowl.
3. Sprinkle in the 1/4 teaspoon of crushed red pepper flakes.
4. Slowly drizzle in the 1/4 cup of neutral oil while whisking continuously for about 60 seconds until the dressing is fully emulsified and slightly thickened. (Tip: Whisking vigorously prevents separation.)
5. Taste the dressing and adjust if needed—if it’s too tangy, add another teaspoon of honey; if too thick, thin it with a teaspoon of water. (Tip: Always taste before serving to balance flavors.)
6. Transfer the dressing to a glass jar or airtight container. (Tip: Storing it in a jar lets you shake it well before each use.)
7. Refrigerate the dressing for at least 30 minutes before serving to allow the flavors to meld.
Perfectly creamy with a glossy sheen, this dressing clings beautifully to crisp veggies or hearty grains. I love it drizzled over a kale and quinoa bowl or as a marinade for grilled chicken—the ginger and garlic give it such a vibrant, aromatic punch that makes every bite exciting.
Raspberry Apple Cider Vinegar Dressing
Finally, after years of trying to replicate that perfect sweet-tart dressing from my favorite farm-to-table restaurant, I’ve cracked the code for a Raspberry Apple Cider Vinegar Dressing that’s become a staple in my kitchen. It’s the kind of recipe I whip up on a lazy Sunday afternoon, often while reminiscing about berry-picking trips with my grandma. Trust me, once you try this vibrant, homemade version, you’ll never go back to the bottled stuff.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup fresh raspberries (I always grab an extra handful for snacking—quality matters!)
– 1/4 cup apple cider vinegar (with the ‘mother’ for that probiotic boost)
– 1/3 cup extra virgin olive oil (my go-to for its fruity notes)
– 2 tablespoons honey (local if you can find it, for a floral touch)
– 1/2 teaspoon Dijon mustard (it adds a subtle tang without overpowering)
– 1/4 teaspoon sea salt (I prefer fine-grain for even blending)
– 1/4 teaspoon black pepper (freshly ground, please—it makes all the difference)
Instructions
1. Rinse 1 cup of fresh raspberries under cool water and pat them completely dry with a paper towel to prevent diluting the dressing.
2. In a medium mixing bowl, use a fork to gently mash the raspberries until they form a chunky pulp, releasing their juices.
3. Add 1/4 cup of apple cider vinegar to the mashed raspberries and stir to combine, letting the acidity brighten the fruit.
4. Whisk in 2 tablespoons of honey and 1/2 teaspoon of Dijon mustard until the mixture is smooth and emulsified.
5. Slowly drizzle in 1/3 cup of extra virgin olive oil while continuously whisking to create a stable, creamy emulsion. Tip: Pour the oil in a thin stream to avoid separation.
6. Season the dressing with 1/4 teaspoon of sea salt and 1/4 teaspoon of black pepper, whisking again to incorporate evenly.
7. Taste the dressing and adjust seasoning if needed, but avoid over-salting as the flavors will meld. Tip: Let it sit for 10 minutes before serving to allow the ingredients to marry.
8. Transfer the dressing to a sealed jar or bottle and refrigerate for up to 5 days. Tip: Shake well before each use, as natural separation may occur.
Really, this dressing is a game-changer with its velvety texture and burst of fruity acidity—it clings beautifully to salads without being heavy. I love drizzling it over arugula with goat cheese and walnuts, or even using it as a marinade for grilled chicken to add a tangy twist.
Smoky Chipotle Apple Cider Vinegar Dressing
A few weeks ago, I was craving something bold to liven up my usual salad routine—enter this smoky, tangy dressing that’s become a staple in my kitchen. It’s perfect for drizzling over greens, grain bowls, or even as a marinade for grilled chicken. Trust me, once you try it, you’ll want to keep a jar handy in the fridge!
Serving: 6 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 1/2 cup extra virgin olive oil (my go-to for its fruity notes)
– 1/4 cup apple cider vinegar (I like the raw, unfiltered kind for extra tang)
– 2 tbsp honey (local if you have it—it adds a lovely sweetness)
– 1 tbsp chipotle peppers in adobo sauce, minced (these give that smoky kick; I keep a can in the pantry for emergencies)
– 1 tsp Dijon mustard (helps emulsify the dressing beautifully)
– 1/2 tsp garlic powder (fresh garlic works too, but powder blends in smoothly)
– 1/4 tsp salt (I use sea salt for a clean flavor)
– 1/4 tsp black pepper (freshly ground if possible)
Instructions
1. In a medium mixing bowl, combine 1/4 cup apple cider vinegar, 2 tbsp honey, 1 tbsp minced chipotle peppers in adobo sauce, 1 tsp Dijon mustard, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper. Tip: Whisk these wet ingredients first to help the honey dissolve evenly.
2. Slowly drizzle in 1/2 cup extra virgin olive oil while whisking continuously for about 1–2 minutes until the dressing is fully emulsified and slightly thickened. Tip: Pour the oil in a thin, steady stream to prevent separation—it makes all the difference!
3. Taste the dressing and adjust seasoning if needed, but avoid over-salting since the flavors will meld as it sits. Tip: Let it rest at room temperature for 10 minutes before serving to allow the smoky chipotle notes to deepen.
4. Transfer the dressing to a jar or airtight container, seal it tightly, and store in the refrigerator for up to one week. Shake well before each use to recombine any settled ingredients.
Glossy and rich, this dressing coats every leaf with a smoky-sweet tang that’s utterly addictive. I love tossing it with a crisp kale and quinoa salad or using it as a zesty dip for roasted veggies—it adds a punch of flavor that never gets old!
Pomegranate Apple Cider Vinegar Dressing
A few weeks ago, I was rummaging through my pantry, trying to whip up a quick salad dressing with whatever I had on hand, and this vibrant, tangy-sweet concoction was born. It’s become my absolute go-to for perking up everything from simple greens to grain bowls, and I love how it comes together in just minutes with ingredients you likely already have. Trust me, once you try it, you’ll want to keep a jar in your fridge at all times!
Serving: about 1 cup | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 1/2 cup pomegranate juice (I use the bottled kind for convenience, but fresh-squeezed is amazing if you have the time)
– 1/4 cup apple cider vinegar (with the ‘mother’ for that probiotic boost)
– 1/4 cup extra virgin olive oil (my go-to for dressings—it adds a lovely fruity note)
– 2 tablespoons honey (local if you can get it, for a touch of floral sweetness)
– 1 teaspoon Dijon mustard (this is my secret for perfect emulsification every time)
– 1/2 teaspoon kosher salt (I prefer it over table salt for its cleaner flavor)
– 1/4 teaspoon freshly ground black pepper (freshly cracked makes all the difference)
Instructions
1. Pour 1/2 cup of pomegranate juice into a medium-sized mixing bowl or a large glass measuring cup with a spout for easy pouring later.
2. Add 1/4 cup of apple cider vinegar to the bowl with the pomegranate juice.
3. Measure and add 2 tablespoons of honey to the liquid mixture. Tip: Lightly coat your measuring spoon with oil first to help the honey slide right out.
4. Spoon in 1 teaspoon of Dijon mustard, which will act as an emulsifier to help bind the dressing.
5. Sprinkle in 1/2 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper.
6. Whisk all the ingredients together vigorously for about 30 seconds until the honey is fully dissolved and the mixture looks uniform.
7. While continuously whisking, slowly drizzle in 1/4 cup of extra virgin olive oil in a thin, steady stream. Tip: This gradual addition is key for creating a stable, creamy emulsion that won’t separate.
8. Continue whisking for another 30-60 seconds until the dressing is fully combined and slightly thickened. Tip: Taste it now—if you prefer a sharper tang, you can whisk in an extra teaspoon of apple cider vinegar.
9. Pour the finished dressing into a clean glass jar or bottle with a tight-fitting lid for storage.
Freshly made, this dressing has a beautiful, glossy texture and a brilliant ruby hue that makes any salad look instantly more appetizing. Its flavor is a perfect balance of fruity sweetness from the pomegranate, a bright tang from the vinegar, and a subtle richness from the olive oil. I love drizzling it over a kale and quinoa bowl with roasted chickpeas, or using it as a marinade for chicken before grilling—it adds such a vibrant, complex flavor with zero fuss.
Ginger Turmeric Apple Cider Vinegar Dressing
Kind of like that friend who always knows how to make a salad exciting, this dressing is my secret weapon. I first whipped it up on a whim when my pantry was looking sparse, and now it’s a staple I make every Sunday. It’s the perfect zingy, anti-inflammatory boost that makes even the simplest greens feel like a treat.
Serving: 1 cup | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 1/2 cup extra virgin olive oil (my go-to for its fruity depth)
– 1/3 cup raw, unfiltered apple cider vinegar (I love the ‘mother’ for extra probiotics)
– 2 tablespoons pure maple syrup (the real stuff, not pancake syrup!)
– 1 tablespoon freshly grated ginger (peel it first—it makes all the difference)
– 1 teaspoon ground turmeric
– 1/2 teaspoon fine sea salt (I find it dissolves better than kosher here)
– 1/4 teaspoon freshly ground black pepper (freshly cracked adds a warm kick)
Instructions
1. Measure 1/2 cup of extra virgin olive oil and pour it into a medium glass jar with a tight-fitting lid.
2. Add 1/3 cup of raw, unfiltered apple cider vinegar to the same jar. Tip: Using a jar makes shaking easy and minimizes cleanup.
3. Pour in 2 tablespoons of pure maple syrup.
4. Peel a 1-inch piece of fresh ginger root, then grate it finely until you have 1 tablespoon. Add it to the jar.
5. Measure 1 teaspoon of ground turmeric and add it to the mixture.
6. Sprinkle in 1/2 teaspoon of fine sea salt.
7. Grind 1/4 teaspoon of black pepper directly into the jar for the freshest flavor. Tip: Fresh pepper enhances turmeric’s absorption.
8. Securely fasten the lid on the jar and shake vigorously for 30–45 seconds, until the ingredients are fully emulsified and the color is uniformly golden-yellow. Tip: If separation occurs after storage, just reshake before use.
9. Taste the dressing immediately by drizzling a little over a lettuce leaf; adjust if needed, though the measurements are balanced as written.
Just drizzle this vibrant, golden elixir over a kale salad for a tangy-sweet punch, or use it as a marinade for roasted veggies—it clings beautifully. The texture is silky with a slight grit from the ginger, and the flavor is boldly zesty with a warm, earthy finish from the turmeric that really wakes up your palate.
Orange Miso Apple Cider Vinegar Dressing
Often, I find myself craving a dressing that’s both bright and savory, something to elevate a simple salad or grain bowl. Orange Miso Apple Cider Vinegar Dressing is my go-to—it’s a zesty, umami-packed creation I whipped up one afternoon when my pantry was looking sparse. Trust me, it’s become a staple in my kitchen for its quick whisk-and-go simplicity and addictive flavor.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 1/2 cup freshly squeezed orange juice (I always use navel oranges for their sweet-tart balance)
– 2 tbsp white miso paste (this adds a lovely salty depth—I prefer milder white miso over red here)
– 2 tbsp apple cider vinegar (with the ‘mother’ for extra probiotic goodness)
– 1/4 cup extra virgin olive oil (my go-to for dressings; it emulsifies beautifully)
– 1 tsp honey (local if you have it, to round out the acidity)
– 1/4 tsp freshly ground black pepper (freshly cracked makes all the difference)
– 1 small garlic clove, minced (about 1/2 tsp—I love the subtle kick it gives)
Instructions
1. In a medium mixing bowl, combine 1/2 cup freshly squeezed orange juice, 2 tbsp white miso paste, and 2 tbsp apple cider vinegar.
2. Whisk vigorously for about 30 seconds until the miso paste is fully dissolved and no lumps remain. Tip: If the miso is stubborn, let it sit for a minute to soften before whisking again.
3. Add 1 tsp honey and 1/4 tsp freshly ground black pepper to the bowl.
4. Slowly drizzle in 1/4 cup extra virgin olive oil while continuously whisking to create a smooth, emulsified dressing. Tip: Pour the oil in a thin stream to prevent separation.
5. Stir in 1/2 tsp minced garlic until evenly distributed.
6. Taste the dressing and adjust if needed—it should be balanced between sweet, tangy, and savory. Tip: For a thicker consistency, let it chill in the refrigerator for 10 minutes before serving.
7. Transfer the dressing to a jar or airtight container and store in the refrigerator until ready to use.
Glossy and vibrant, this dressing coats greens perfectly with a tangy-sweet punch from the orange and apple cider vinegar, while the miso adds a savory backbone that keeps you coming back for more. I love drizzling it over a kale and quinoa bowl or using it as a marinade for grilled chicken—it’s versatile enough to brighten up any meal.
Blueberry Basil Apple Cider Vinegar Dressing
Every time I find myself with a glut of fresh blueberries, my mind immediately goes to this vibrant dressing. It’s the perfect way to use up that extra pint, and the combination with basil and apple cider vinegar creates something truly special—a sweet, tangy, and herbaceous drizzle that transforms even the simplest salad into a memorable meal.
Serving: About 1 cup | Prep Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup fresh blueberries (I always give them a gentle rinse and pat dry to avoid diluting the flavor)
– 1/4 cup packed fresh basil leaves (torn from the stems for easier blending)
– 1/3 cup extra virgin olive oil, my go-to for its fruity notes
– 1/4 cup apple cider vinegar (I prefer the raw, unfiltered kind with the “mother” for extra tang)
– 1 tablespoon honey (local if you have it, for a touch of floral sweetness)
– 1/4 teaspoon fine sea salt
– 1/8 teaspoon freshly ground black pepper
Instructions
1. Combine the rinsed blueberries, torn basil leaves, apple cider vinegar, honey, salt, and pepper in a blender or food processor.
2. Blend the mixture on high speed for about 30 seconds, or until it forms a smooth, vibrant purple puree with no visible chunks of blueberry skin. (Tip: Scrape down the sides with a spatula halfway through to ensure everything is incorporated evenly.)
3. With the blender running on low speed, slowly drizzle in the extra virgin olive oil through the feed tube. This gradual addition helps emulsify the dressing, creating a creamy, cohesive texture rather than a separated oil-and-vinegar mix. (Tip: Pour in a thin, steady stream over 15-20 seconds for best results.)
4. Continue blending for another 10-15 seconds after all the oil is added, until the dressing is fully combined and slightly thickened.
5. Taste the dressing and adjust seasoning if needed, though I find the balance of sweet, tart, and herbal is usually spot-on right from the blender.
6. Transfer the dressing to a glass jar or airtight container. (Tip: For optimal flavor, let it sit in the refrigerator for at least 30 minutes before serving to allow the basil and blueberry notes to meld beautifully.)
Vibrant and velvety, this dressing clings to greens without being heavy, offering bursts of berry brightness followed by a subtle herbal finish from the basil. I love it drizzled over a spinach and goat cheese salad, but it’s also fantastic as a marinade for grilled chicken or a dipping sauce for spring rolls—its versatility is part of the magic.
Peanut Butter Apple Cider Vinegar Dressing
Ever since I discovered this combination in my kitchen last fall, I’ve been obsessed with how creamy, tangy, and versatile it is—perfect for drizzling over salads or using as a dip. It’s a quick fix that feels gourmet, and I love how it turns simple greens into something special. Honestly, it’s become my go-to for busy weeknights when I want flavor without the fuss.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 1/2 cup creamy peanut butter (I always use natural for a richer taste, but any works)
– 1/4 cup apple cider vinegar (with the ‘mother’ for extra probiotics—my little health hack)
– 2 tbsp honey (local if you have it, for a floral sweetness)
– 1/4 cup water (room temp helps it blend smoothly)
– 1/4 tsp salt (I prefer fine sea salt to balance the tang)
– 1/4 tsp black pepper (freshly ground adds a nice kick)
Instructions
1. In a medium mixing bowl, add 1/2 cup creamy peanut butter, 1/4 cup apple cider vinegar, 2 tbsp honey, 1/4 cup water, 1/4 tsp salt, and 1/4 tsp black pepper.
2. Use a whisk to vigorously combine all ingredients for about 1 minute until fully incorporated. Tip: If the peanut butter is stiff, let it sit at room temperature for 10 minutes first to make whisking easier.
3. Continue whisking for another 30 seconds until the dressing is smooth and creamy with no lumps. Tip: Add an extra tablespoon of water if it seems too thick—you want it pourable but not runny.
4. Taste the dressing and adjust seasoning if needed, but avoid over-salting as flavors meld over time. Tip: Let it rest for 5 minutes before serving to allow the vinegar to mellow slightly.
5. Transfer the dressing to a jar or airtight container for storage.
Makes a velvety, slightly thick dressing that clings beautifully to greens, with a bold peanut flavor balanced by the vinegar’s tang and honey’s sweetness. Try it over a crunchy slaw or as a dip for fresh veggies—it’s surprisingly addictive and keeps well in the fridge for up to a week.
Roasted Garlic Apple Cider Vinegar Dressing
Browsing the farmers’ market last fall, I spotted a basket of gorgeous garlic and some crisp local apples, and it sparked the idea for this dressing. I’ve been making it ever since for my weekly meal prep—it’s become a staple that my family requests on everything from salads to roasted veggies. Trust me, once you try this rich, tangy blend, you’ll want to keep a jar in your fridge too.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 40 minutes
Ingredients
– 1 whole garlic head (I always pick a firm, plump one for the best roasting)
– 1/2 cup extra virgin olive oil (my go-to for its fruity notes)
– 1/3 cup apple cider vinegar (I use the raw, unfiltered kind with the ‘mother’ for extra tang)
– 2 tablespoons honey (local honey adds a lovely floral hint)
– 1 teaspoon Dijon mustard (this helps emulsify everything smoothly)
– 1/2 teaspoon kosher salt (I prefer it for its clean flavor)
– 1/4 teaspoon freshly ground black pepper (freshly cracked makes all the difference)
Instructions
1. Preheat your oven to 400°F (200°C) and line a small baking sheet with aluminum foil.
2. Slice about 1/4 inch off the top of the garlic head to expose the cloves, drizzle with 1 tablespoon of the olive oil, wrap it tightly in the foil, and place it on the baking sheet.
3. Roast the garlic in the preheated oven for 40 minutes, until the cloves are soft, golden brown, and easily squeezed out—this slow roasting mellows the sharpness beautifully.
4. Remove the garlic from the oven and let it cool for 5 minutes until it’s safe to handle.
5. Squeeze the roasted garlic cloves from their skins into a medium mixing bowl; you should get about 2 tablespoons of paste.
6. Add the apple cider vinegar, honey, Dijon mustard, kosher salt, and black pepper to the bowl with the roasted garlic.
7. Whisk the ingredients together vigorously for 30 seconds until well combined—this initial mix helps the flavors start to meld.
8. While whisking continuously, slowly drizzle in the remaining olive oil in a thin, steady stream over 1 minute to create a smooth, emulsified dressing.
9. Transfer the dressing to an airtight jar or container and refrigerate for at least 30 minutes to let the flavors deepen; it thickens slightly as it chills.
10. Shake or stir the dressing well before each use to recombine any separation.
Drizzling this over a fresh kale salad, the dressing clings perfectly with its creamy, velvety texture from the roasted garlic. The flavor is a balanced dance of sweet honey, tangy vinegar, and deep, caramelized garlic—it’s fantastic as a marinade for chicken or tossed with roasted root vegetables for an extra punch.
Cilantro Lime Apple Cider Vinegar Dressing
Years ago, I discovered that the simplest dressings often become my kitchen staples—especially when they’re as versatile as this one. I was experimenting with a tangy vinaigrette for a summer salad and ended up with this cilantro lime apple cider vinegar dressing that’s now a weekly favorite. It’s bright, herby, and just zesty enough to liven up everything from greens to grilled chicken.
Serving: 1 cup | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– ½ cup extra virgin olive oil (my go-to for dressings—it adds a smooth, fruity base)
– ¼ cup apple cider vinegar (I like the unfiltered kind for that extra tang)
– ¼ cup fresh lime juice (about 2 limes, squeezed right before mixing for maximum freshness)
– ½ cup fresh cilantro leaves, packed (I always rinse and pat them dry to avoid diluting the flavor)
– 1 small garlic clove, minced (a little goes a long way here)
– ½ teaspoon honey (just a touch to balance the acidity)
– ¼ teaspoon salt (I use fine sea salt for even distribution)
– ¼ teaspoon black pepper (freshly ground if possible)
Instructions
1. In a medium mixing bowl, combine ½ cup extra virgin olive oil, ¼ cup apple cider vinegar, and ¼ cup fresh lime juice.
2. Add ½ cup fresh cilantro leaves, 1 minced garlic clove, ½ teaspoon honey, ¼ teaspoon salt, and ¼ teaspoon black pepper to the bowl.
3. Using an immersion blender or regular blender, blend the mixture on medium speed for 30–45 seconds until the cilantro is finely chopped and the dressing is emulsified. Tip: If using a regular blender, pulse a few times first to avoid splashing.
4. Pause and check the consistency—it should be smooth with tiny green flecks. If it’s too thick, add 1 tablespoon of water and blend for 10 more seconds. Tip: Taste it now; you can adjust salt or honey, but I find the measurements spot-on.
5. Pour the dressing into a glass jar or airtight container. Tip: Let it sit at room temperature for 5 minutes to let the flavors meld, then refrigerate if not using immediately.
6. Shake or stir the dressing well before each use to recombine any separation.
Wondering how to enjoy it? This dressing has a vibrant, slightly creamy texture from the emulsified oil and a punchy flavor that’s herbaceous with a citrusy kick. I love it drizzled over a crisp kale salad or as a marinade for shrimp—it brightens up any dish without overpowering it.
Strawberry Balsamic Apple Cider Vinegar Dressing
Finally, after a spring picnic where my usual vinaigrette felt too heavy, I whipped up this Strawberry Balsamic Apple Cider Vinegar Dressing—it’s bright, slightly sweet, and perfect for tossing with fresh greens or drizzling over grilled chicken. I love how the strawberries add a natural sweetness that balances the tang, making it a go-to in my kitchen when I want something a little special without much fuss. Trust me, once you try it, you’ll want to keep a jar in your fridge all season long.
Serving: about 1 cup | Prep Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup fresh strawberries, hulled and roughly chopped (I grab the ripest ones from the farmers’ market for the best flavor)
– ¼ cup balsamic vinegar (a good-quality one makes all the difference here)
– 2 tablespoons apple cider vinegar (I always use raw, unfiltered for that extra zing)
– ½ cup extra virgin olive oil (my go-to for dressings because it’s smooth and fruity)
– 1 tablespoon honey (local honey adds a lovely floral note, but any will do)
– ¼ teaspoon salt (I prefer fine sea salt to dissolve easily)
– ¼ teaspoon black pepper, freshly ground (it just tastes better this way)
Instructions
1. Place the chopped strawberries, balsamic vinegar, apple cider vinegar, honey, salt, and black pepper into a blender or food processor.
2. Blend the mixture on high speed for about 30 seconds, or until the strawberries are completely pureed and smooth, with no large chunks remaining.
3. With the blender running on low speed, slowly drizzle in the extra virgin olive oil in a thin, steady stream; this helps emulsify the dressing so it doesn’t separate quickly.
4. Continue blending for another 15-20 seconds after all the oil is added, until the dressing is fully combined and has a slightly thickened, creamy consistency.
5. Taste the dressing and adjust if needed—if it’s too tart, add a bit more honey; if too thick, thin it with a teaspoon of water.
6. Pour the dressing into a jar or airtight container, seal it tightly, and refrigerate for at least 30 minutes to let the flavors meld together; it will keep well for up to 5 days.
This dressing has a lovely velvety texture with tiny strawberry flecks, offering a sweet-tart punch that’s fantastic on a simple arugula salad or as a marinade for summer veggies. I’ve even used it as a dip for fresh fruit—it’s that versatile!
Tahini Apple Cider Vinegar Dressing
Browsing through my pantry the other day, I realized I had a half-used jar of tahini and a bottle of apple cider vinegar that needed some love—so I whipped up this creamy, tangy dressing that’s become my new salad staple. Honestly, it’s so versatile I’ve been drizzling it on roasted veggies and grain bowls all week, and my family keeps asking for the recipe. Let’s get into it—it’s a breeze to make and stores beautifully in the fridge.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 1/2 cup tahini (I like the runny kind for easier blending, but any works—just give it a good stir first)
– 1/4 cup apple cider vinegar (with the ‘mother’ for that extra probiotic kick, though any ACV will do)
– 2 tbsp extra virgin olive oil (my go-to for its fruity notes, but avocado oil works too)
– 1 tbsp pure maple syrup (the real stuff, not pancake syrup—it adds a subtle sweetness without overpowering)
– 1 clove garlic, minced (fresh is best here for that pungent zing)
– 1/4 tsp sea salt (I prefer fine-grain to dissolve easily)
– 2–3 tbsp water (to thin it out—start with less and add as needed)
Instructions
1. In a medium mixing bowl, combine 1/2 cup tahini, 1/4 cup apple cider vinegar, 2 tbsp extra virgin olive oil, 1 tbsp maple syrup, 1 minced garlic clove, and 1/4 tsp sea salt.
2. Whisk vigorously for about 1–2 minutes until the mixture is smooth and emulsified—if it seizes up at first, keep whisking; it’ll come together.
3. Gradually add 2 tbsp water while whisking continuously to achieve a pourable consistency.
4. Check the texture: if it’s too thick, add up to 1 more tbsp water, 1 tsp at a time, whisking after each addition until it flows easily off a spoon.
5. Taste the dressing and adjust if needed—for a tangier kick, add 1 tsp more apple cider vinegar and whisk again.
6. Transfer the dressing to a glass jar or airtight container and refrigerate for at least 30 minutes to let the flavors meld.
7. Before serving, give it a good shake or stir as it may thicken when chilled.
Oozing with creamy richness from the tahini and a bright tang from the vinegar, this dressing clings perfectly to greens without being heavy. I love it over a crisp kale salad with toasted almonds, or try it as a dip for crunchy veggies—it’ll keep in the fridge for up to a week, so make a double batch!
Herbed Goat Cheese Apple Cider Vinegar Dressing
Diving into my fridge this weekend, I realized I had a log of goat cheese that needed some love—and a half-empty bottle of apple cider vinegar from last fall’s canning adventures. This herbed goat cheese apple cider vinegar dressing was born from that moment of kitchen inspiration, and it’s become my new favorite way to jazz up salads, grain bowls, or even roasted veggies. Honestly, it’s so creamy and tangy that I’ve been known to sneak a spoonful straight from the jar!
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 4 ounces goat cheese, at room temperature (I let it sit out for 30 minutes—it blends much smoother that way)
– 1/4 cup extra virgin olive oil (my go-to for dressings; it adds a lovely fruity note)
– 3 tablespoons apple cider vinegar (I use the raw, unfiltered kind with the “mother” for extra tang)
– 1 tablespoon honey (local if you have it—it balances the acidity perfectly)
– 1/4 cup fresh parsley, finely chopped (from my little herb garden; it brightens everything up)
– 1 tablespoon fresh dill, finely chopped (dried works in a pinch, but fresh is worth it here)
– 1/4 teaspoon garlic powder (I skip fresh garlic to avoid overpowering the herbs)
– 1/4 teaspoon black pepper, freshly ground (I always grind it right in—pre-ground just isn’t the same)
– 1/4 teaspoon salt (I use sea salt; adjust based on your goat cheese’s saltiness)
Instructions
1. Crumble the 4 ounces of room-temperature goat cheese into a medium mixing bowl. Tip: If the cheese is too cold, it won’t emulsify well—trust me, I learned this the hard way once!
2. Add the 1/4 cup extra virgin olive oil, 3 tablespoons apple cider vinegar, and 1 tablespoon honey to the bowl.
3. Use a whisk to vigorously blend the mixture for about 1–2 minutes, until it’s smooth and creamy with no large lumps. Tip: Whisk in one direction to help it emulsify faster.
4. Stir in the 1/4 cup finely chopped fresh parsley, 1 tablespoon finely chopped fresh dill, 1/4 teaspoon garlic powder, 1/4 teaspoon freshly ground black pepper, and 1/4 teaspoon salt.
5. Mix everything together until the herbs are evenly distributed, about 30 seconds. Tip: Taste it now—if it’s too thick, you can thin it with a teaspoon of water or more vinegar.
6. Transfer the dressing to an airtight jar or container. Let it chill in the refrigerator for at least 15 minutes before serving to let the flavors meld.
Lately, I’ve been drizzling this over a simple arugula salad with sliced apples and walnuts—the creamy texture clings to every leaf, and the herby tang cuts through the richness beautifully. It also makes a fantastic dip for crunchy veggies or a spread for sandwiches, adding a burst of flavor that feels both rustic and refined.
Summary
Savory, sweet, or zesty—these 20 apple cider vinegar dressings prove it’s the ultimate salad upgrade! I hope you find a new favorite to brighten your greens. Give a recipe a try, then drop a comment below to tell me which one you loved. If you enjoyed this roundup, I’d be so grateful if you’d share it on Pinterest to help other home cooks discover these delicious ideas!