Apple Cider Vinegar Dressing
This post may include affiliate links. Thank you for your support.
This apple cider vinegar dressing is my go-to, everyday vinaigrette made with olive oil, Dijon mustard, and garlic. It comes together in minutes and works just as well on salads as it does as a simple marinade.
If there’s one recipe I consider a total house staple, it is definitely this apple cider vinegar dressing. I’m a firm believer that a good homemade vinaigrette is the secret to actually craving salads, and this one has been my go-to for years! It’s punchy, savory, and has that perfect “zing” from the ACV that makes every ingredient in your bowl pop.
It’s super simple to make and is packed with nutrients and flavor! I use it to dress my salads all the time, especially my superfood salmon salad or this vegan cobb salad, but it’s also awesome as a marinade for chicken.
Table of Contents
“This salad dressing is so good. And not just good on salads. I air fried a plain zucchini with no butter or oil then dressed it with a little of this vinaigrette and it was delish!”
Why I Love This Apple Cider Vinegar Dressing
- Simple and fast: Just a handful of pantry ingredients and a quick shake or whisk. This dressing comes together in minutes and couldn’t be easier.
- Perfect for meal prep: It stores well in the fridge for up to a week, which makes it great for prepping salads, bowls, and quick lunches ahead of time.
- Clean, real ingredients: No refined oils or unnecessary additives. Just olive oil, vinegar, and simple flavor boosters that actually make you feel good about what you’re eating.
Ingredients Needed
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. 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.
Find the full ingredient list with measurements in the recipe card below.
How to Make Apple Cider Vinegar Dressing
This ACV dressing comes together in just minutes.
Step 1: Add all ingredients to a small bowl and whisk until fully combined and emulsified.
Step 2: Taste and adjust seasoning as needed, then use immediately or store for later.
Brittany’s Tips
- Adjust it to your taste: I love a tangy dressing, but apple cider vinegar can be pretty bold. If it tastes too strong, I’ll add a little more olive oil or even a tiny drizzle of maple syrup to balance it out.
- Let it sit for a few minutes: If I have the time, I like to let the dressing sit for 5–10 minutes before using it. It helps the garlic mellow out and gives everything a chance to come together.
- Use a mason jar for easy mixing: This is honestly how I make this dressing most of the time. I just add everything to a mason jar, put the lid on and give it a good shake. It’s way easier than whisking and you can store it right in the same jar.
How to Use Apple Cider Vinegar Dressing
This dressing seriously goes with everything. Here are my favorite ways to use it to level up your meal prep:
- The perfect power bowl: Drizzle it over my vegan power bowl or this quinoa salad with kale and roasted sweet potatoes. The garlic and ACV perfectly cut through the richness of the roasted veggies.
- Massaged kale salad: Use this to soften the leaves in my kale salad. The Dijon helps the dressing cling to every leaf, making it tender and full of flavor.
- Easy grain salads: It’s incredible as the base for a cold farro salad or quinoa chickpea salad.
- Quick protein marinade: Don’t limit this to just greens! Use it as a 30-minute marinade for grilled chicken or tofu. The vinegar acts as a natural tenderizer and infuses so much bright flavor.
How to Store
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!
Frequently Asked Questions
You can try a small amount of yellow mustard, whole grain mustard or even a little mayo to help emulsify the dressing. Each option will slightly change the flavor, but they’ll still work.
Apple cider vinegar is naturally sharp. To mellow it out, add a little more olive oil or a touch of sweetness like maple syrup or honey to balance the acidity.
More Salad Dressings to Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Easy Apple Cider Vinegar Dressing
Ingredients
- ¼ cup apple cider vinegar
- ½ cup olive oil
- 2 teaspoons Dijon mustard
- 1 tablespoon garlic, minced
- 1 teaspoon sea salt, plus more if needed
- ½ teaspoon freshly ground black pepper, plus more if needed
Instructions
- 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.¼ cup apple cider vinegar, ½ cup olive oil, 2 teaspoons Dijon mustard, 1 tablespoon garlic, 1 teaspoon sea salt, ½ teaspoon freshly ground black pepper
- 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.
Notes
- 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.
- Storage: Store the dressing in an airtight container in the refrigerator for up to 1 week. If the oil solidifies, let it sit at room temperature for 10–15 minutes and shake or whisk before using.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
what salad is best for the dressing, also what would go with the horseradish dressing?
The apple cider vinegar dressing is great on a simple green salad or chopped veggie salad. For the horseradish dressing, I’d use it with my roasted vegetable salad, or I love adding it to this sweet potato hash. Hope that helps!
This is really good! I just put it on my salad and really enjoyed it. I definitely want to try it as a marinade next. I’ve been wanting to add more garlic to my diet for health reasons. This will be a big help. Thank you!
Yay! That makes me so happy to hear. I’m so glad you enjoyed this dressing. It can definitely double as a marinade too. 🙂 Thanks for coming back to leave a review. I so appreciate it!
This salad dressing is so good. And not just good on salads. I air fried a plain zucchini with no butter or oil then dressed it with a little of this vinaigrette and it was delish!
YUM! Love how versatile this dressing it to, Linda. Glad you are enjoying it. Thank you for your review & star rating, I really appreciate it!
Loved this! Crispy and fresh. The layer of avocado underneath complemented the crisp of the other ingredients. I didn’t have pickled onions so I added pickled beets. Delicious!
Yay! I am so glad you found this recipe and gave it a try, Janet. Thank you for sharing your review & star rating, I really appreciate it!
So easy and so delicious!! Thank you for sharing!
Yay! I am excited to hear that you are loving this recipe, Lacey. Thank you so much for sharing your review + star rating, I appreciate it!
Can you please tell me more combinations of vegetables with which this can be used
Hi Ravina – This dressing would be would be delicious on this greens and grains bowl. This vinaigrette is delicious on salad! I love it on this brussels sprout chopped salad or Harvest Bowl.
This dressing is my go-to marinade for grilled chicken. Hope you enjoy!
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!
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.
So delish! I made this as a simple dressing for coleslaw and it is so amazing. Love the tangy but light flavor.
my go-to salad dressing now! quick, easy & so tasty!!
Woo! That makes me so happy to hear, Brook. Thanks for coming back to leave a review. I really appreciate it!
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.
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?
Do you have a link for where to find the cute storage jars you use?
Yes I use these 8oz mason jars and plastic lids for storing!
FANTASTIC recipe!!! My new favorite salad dressing! And easy to make! My husband loves it too! I can’t wait to try more salad dressing recipes on this website!
So glad you loved this dressing, Tanya. Thanks for the review. I so appreciate it!
Simple, quick delicious! Substituted half the oil for water and added 2 small packets of Splenda. Used Montreal steak seasoning in place of salt and pepper. We like garlic so used the full tablespoon. Thank you!!
Woo! I’m so glad you liked this dressing, Rebecca. Thanks so much for coming back to leave a comment and star rating as well. I really appreciate it!
This is now my go to dressing. Simple and delicious! Thank you!
Brittany, do you really mean there to be 1 T of garlic? I made the dressing and went a little light on the garlic, but it was still very garlicky! It’s good, but I’ll use less the next time. Thanks!
Great thanks Brittany, look forward to t 🙂
Hi there
Thanks for the great recipe, however is there any substitute that could be used for the oil?
Thx L
Hi Leanne. I haven’t tried this one without the oil, but I’m going to be working on a few oil-free dressings this summer. Can’t wait to share.