Apple Cider Vinaigrette Dressing


Get all the health benefits of apple cider vinegar with this delicious apple cider vinaigrette dressing. Drizzle over salad or use as a marinade.

When it comes to homemade salad dressings, this apple cider vinaigrette has been my go-to for the longest time.

It’s super simple to make and is packed with nutrients and flavor! I use it to dress my salads all the time, but it’s also awesome as a marinade for chicken.

Spoon with a spoonful of apple cider dressing from a mason jar.

Apple Cider Vinegar Benefits

Oh man, apple cider vinegar (ACV) is loaded with nutrients. I’ve shared a full post about the benefits of apple cider vinegar but here are the cliff notes:

  • It’s rich in potassium, a mineral that is key for growth, building muscles, transmission of nerve impulses, heart activity etc.
  • It can help regulate blood pressure and reduce bad cholesterol.
  • Rich in malic acid which gives ACV its anti-viral, anti-bacterial and anti-fungal properties.
  • ACV helps with weight loss by breaking down fats so that your body can use them rather than store them.
  • A few lab studies have found that ACV may be able to kill cancer cells or slow their growth.

I swear by apple cider vinegar and try to incorporate it into my diet daily. I have the best apple cider vinegar drinks, but one really tasty (and easy) way to enjoy apple cider vinegar is with this salad dressing!

Measured out ingredients of olive oil, apple cider vinegar, garlic cloves, dijon mustard and salt and pepper on a table.

ACV Vinaigrette Ingredients

You only need a handful of ingredients to make this healthy dressing and I bet you have them all in your kitchen right now.

  • apple cider vinegar – this is the star of the show here. When shopping for ACV, look for a brand that’s unpasteurized with “the mother” included. This is where all the nutrients are. I personally recommend Bragg’s apple cider vinegar. It’s organic, raw and the best of the best.
  • extra-virgin olive oil – the neutral flavor of olive oil helps to balance the tartness of the apple cider vinegar and gives the dressing some healthy fat.
  • Dijon mustard – adds a little zest to the dressing and also acts as an emulsifier.
  • fresh garlic – fresh garlic adds a ton of yummy garlic flavor and aroma to the dressing.
  • sea salt and black pepper – I like to use fresh ground black pepper for sea salt for the most flavor!

Glass measuring cup with a whisk and ingredients to make apple cider dressing before being whisked.

How to Use Apple Cider Vinegar Dressing

This apple cider vinegar dressing is such a versatile option for a variety of recipes! Here’s how I recommend using it:

Mason jar of apple cider vinaigrette dressing.

How to Store This Dressing

I mix my apple cider vinaigrette in a mason jar, which is easy for shaking and storing! In general though, you want to store homemade dressings in an airtight container in the refrigerator. This apple cider vinaigrette should last for up to a week in the fridge. I use these 8 oz mason jars and plastic lids for storing.

If the contents separate or solidify in the refrigerator, just let the dressing come to room temperature on the counter and then shake to combine!

More Easy Vinaigrettes

More Salad Dressings

No time to make your own dressing? Check out my favorite healthy store-bought salad dressings.

If you make this apple cider vinaigrette dressing be sure to leave a comment and star rating below letting us know how it turned out. Your feedback is so helpful for the EBF team and our readers!

Apple Cider Vinaigrette Dressing

5 from 17 votes
My go-to apple cider vinegar salad dressing recipe. If EBF had a house dressing, this would be it! Get all the health benefits of apple cider vinegar with this delicious dressing.
Spoon with a spoonful of apple cider dressing from a mason jar.
Prep Time 5 minutes
Servings 3 /4 cup


  • 1/4 cup apple cider vinegar
  • 1/2 cup olive oil
  • 2 teaspoons Dijon mustard
  • 1 tablespoon garlic, minced
  • 1 teaspoon sea salt + more if needed
  • 1/2 teaspoon freshly ground black pepper + more if needed


  • Whisk to combine: Whisk together all ingredients in a small bowl until combined. Or add all ingredients into a mason jar and shake to combine. Taste and add more salt and pepper if needed.
  • Store: Store the vinaigrette in an airtight container in the fridge for up to 1 week. If the olive oil becomes solid (this is normal), simply let the dressing sit out on the counter for 10-15 minutes and then whisk or shake to combine and serve.


  • Blender option: If you want the dressing to be fully emulsified and the garlic to be totally chopped you can add everything to a blender and blend until smooth.


Serving: 2Tablespoons Calories: 163kcal Fat: 18g Saturated Fat: 2g Polyunsaturated Fat: 15g Sodium: 434mg
Course: Salad Dressing
Cuisine: American
Keyword: apple cider vinaigrette


Please leave a comment and star rating on this post and share on social media using the hashtag #eatingbirdfood. I love seeing your recipe shares!
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Recipe Rating

    1. Ravina
      November 28, 2022 AT 11:51 am

      Can you please tell me more combinations of vegetables with which this can be used

    2. Courtney
      June 3, 2022 AT 10:45 pm

      5 stars
      Been doing Whole30 and have been looking for a new dressing – made a double recipe of the Apple Cider Vinaigrette and it came out delicious!

      1. Brittany Mullins
        June 6, 2022 AT 10:29 am

        I’m so glad this recipe turned out for you, Courtney! Thanks for making it and for coming back to leave a review. It means the world to me.

    3. Kaitlyn
      August 10, 2021 AT 12:52 pm

      5 stars
      So delish! I made this as a simple dressing for coleslaw and it is so amazing. Love the tangy but light flavor.

    4. Brooke
      April 20, 2021 AT 3:22 pm

      5 stars
      my go-to salad dressing now! quick, easy & so tasty!!

      1. Brittany Mullins
        April 20, 2021 AT 3:24 pm

        Woo! That makes me so happy to hear, Brook. Thanks for coming back to leave a review. I really appreciate it!

    5. Mary Moore
      April 18, 2021 AT 3:45 pm

      Hey Brittany,
      This is a very tasty dressing.
      I had a problem when I stored the left over dressing in the fridge: it separated and the oil solidified.
      Therefore it wasn’t convenient for using the next day for my salad at lunch. I had to let it sit at room temperature for the next day.

      1. Brittany Mullins
        April 19, 2021 AT 9:44 am

        Hey Mary, So sorry you had issues with the leftover dressing. Did you try shaking up your dressing when removing it from the fridge? It’s quite common for the dressing to separate once stored in the fridge. You just need to shake it up! Also, what kind of oil did you use?

Parchment paper lined with protein balls.


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