Hey there, fellow food explorers! Have you ever stared at that bottle of apple cider vinegar in your pantry, wondering how to move beyond basic vinaigrettes? You’re in for a treat. We’ve shaken up 21 wildly creative flavor combos that will transform your salads, grains, and roasted veggies from simple to spectacular. Get ready to fall in love with your ACV all over again—let’s dive into the deliciousness!
Classic Apple Cider Vinegar and Honey Dressing
Haven’t you ever wanted a dressing that’s both tangy and sweet, perfect for those quick weeknight salads? This classic combo of apple cider vinegar and honey is my absolute go-to—it’s simple, versatile, and always hits the spot. You’ll love how it comes together in just minutes with ingredients you probably already have in your pantry.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 1/4 cup apple cider vinegar (I always use the raw, unfiltered kind for that extra tangy kick)
– 2 tablespoons honey (local honey is my favorite—it adds a lovely floral note)
– 1/2 cup extra virgin olive oil (this is my go-to for dressings; it’s smooth and fruity)
– 1 teaspoon Dijon mustard (trust me, this little bit helps emulsify everything beautifully)
– 1/4 teaspoon kosher salt (I prefer this over table salt for its clean flavor)
– 1/8 teaspoon freshly ground black pepper (freshly ground makes all the difference here)
Instructions
1. In a small mixing bowl, measure out 1/4 cup of apple cider vinegar.
2. Add 2 tablespoons of honey to the bowl with the vinegar.
3. Whisk the vinegar and honey together vigorously for about 30 seconds until the honey is fully dissolved—this prevents a grainy texture.
4. Measure and add 1 teaspoon of Dijon mustard to the mixture.
5. Sprinkle in 1/4 teaspoon of kosher salt and 1/8 teaspoon of freshly ground black pepper.
6. Whisk all ingredients together until well combined, about 15-20 seconds.
7. While continuously whisking, slowly drizzle in 1/2 cup of extra virgin olive oil in a thin, steady stream—this gradual addition helps create a stable emulsion.
8. Continue whisking for another 30-45 seconds until the dressing is fully emulsified and slightly thickened.
9. Taste the dressing and adjust seasoning if needed, though the measurements should be spot-on.
10. Transfer the dressing to a clean jar or bottle with a tight-fitting lid for storage.
11. Shake the jar vigorously for 10-15 seconds before each use to re-emulsify the dressing.
One of my favorite things about this dressing is its perfect balance—the honey rounds out the vinegar’s sharpness while the olive oil adds a silky mouthfeel. It clings beautifully to leafy greens without making them soggy. Try it drizzled over a simple arugula salad with sliced apples and walnuts, or use it as a marinade for grilled chicken—it’s surprisingly versatile!
Garlic and Apple Cider Vinaigrette
Believe me when I say this garlic and apple cider vinaigrette is about to become your new salad best friend. It’s the perfect balance of tangy, sweet, and savory, and it comes together in just a few minutes. You’ll wonder how you ever dressed a salad without it.
Serving: About 1 cup | Prep Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
- 1/2 cup extra virgin olive oil (my go-to for its fruity flavor)
- 1/4 cup apple cider vinegar (I like the unfiltered kind with the ‘mother’ for extra zing)
- 2 tablespoons pure maple syrup (the real stuff, not pancake syrup!)
- 2 medium garlic cloves, minced (fresh is key here, not the jarred stuff)
- 1 teaspoon Dijon mustard (this is our secret emulsifier)
- 1/2 teaspoon kosher salt (I find it dissolves better than table salt)
- 1/4 teaspoon freshly cracked black pepper
Instructions
- Grab a medium-sized mixing bowl or a large glass jar with a tight-fitting lid.
- Add the 1/4 cup of apple cider vinegar, 2 tablespoons of maple syrup, 2 minced garlic cloves, 1 teaspoon of Dijon mustard, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper to your chosen container.
- Whisk these ingredients together vigorously for about 30 seconds until the salt is completely dissolved and everything is well combined. Tip: Dissolving the salt in the vinegar first prevents a gritty texture.
- While continuously whisking, slowly drizzle in the 1/2 cup of extra virgin olive oil in a thin, steady stream. Tip: This slow drizzle is crucial for creating a stable, creamy emulsion that won’t separate right away.
- Continue whisking for another full minute after all the oil is incorporated. The vinaigrette should look creamy, slightly thickened, and uniform in color.
- Taste the vinaigrette with a piece of lettuce. If you want more tang, whisk in an extra teaspoon of apple cider vinegar. For more sweetness, add another 1/2 teaspoon of maple syrup. Tip: Always adjust seasoning after emulsifying, as the oil can mute flavors.
- Use immediately or transfer to a sealed container and refrigerate for up to one week.
Made fresh, this vinaigrette has a beautifully creamy texture that clings to every leaf. The flavor is a bright, garlicky punch mellowed by the maple’s sweetness. Try it drizzled over a kale and roasted sweet potato salad, or use it as a quick marinade for chicken before grilling.
Maple Dijon ACV Dressing
Perfect for those days when you want something flavorful but don’t want to fuss. This maple Dijon ACV dressing comes together in minutes and adds a sweet-tangy kick to any salad or bowl. You’ll love how it balances richness with a bright, zippy finish.
Serving: about 1 cup | 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 (with the “mother” for extra tang)
– 3 tbsp pure maple syrup (the real stuff—no pancake syrup!)
– 2 tbsp Dijon mustard (I like the grainy kind for texture)
– 1 small garlic clove, minced (fresh is best here)
– 1/4 tsp fine sea salt
– 1/4 tsp freshly ground black pepper
Instructions
1. Measure 1/2 cup extra virgin olive oil and pour it into a medium mixing bowl.
2. Add 1/4 cup apple cider vinegar to the bowl with the oil.
3. Spoon in 3 tbsp pure maple syrup.
4. Measure 2 tbsp Dijon mustard and add it to the bowl.
5. Mince 1 small garlic clove finely and stir it into the mixture.
6. Sprinkle 1/4 tsp fine sea salt over the ingredients.
7. Grind 1/4 tsp freshly ground black pepper directly into the bowl.
8. Whisk everything vigorously for about 60 seconds, until the dressing is fully emulsified and looks smooth. Tip: Whisk in one direction to help it come together faster.
9. Taste a tiny drop on a spoon—if you want it tangier, you can add another teaspoon of apple cider vinegar. Tip: Always taste before adjusting; the flavors meld as it sits.
10. Pour the dressing into a glass jar or airtight container. Tip: Store it in the fridge; it thickens slightly when chilled, which I prefer for coating greens.
Zesty and velvety, this dressing clings beautifully to crisp greens without pooling at the bottom. The maple sweetness plays off the Dijon’s sharpness, while the ACV gives it a lively punch. Try it drizzled over roasted veggies or as a marinade for chicken—it’s versatile enough to become your new kitchen staple.
Lemon Zest and ACV Salad Dressing
Kick your salad game up a notch with this zesty, tangy dressing that’s ready in minutes. You’ll love how the bright lemon and apple cider vinegar come together for a punchy flavor that makes any bowl of greens feel special. It’s my go-to when I want something fresh and lively without a fuss.
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 the best flavor)
– 1/4 cup apple cider vinegar (with the “mother” for that probiotic boost)
– 2 tbsp fresh lemon juice (squeezed from about 1 lemon—save the zest!)
– 1 tsp lemon zest (finely grated from that same lemon; it adds a fragrant pop)
– 1 tsp Dijon mustard (this helps emulsify everything smoothly)
– 1/2 tsp honey (a touch of sweetness to balance the tang)
– 1/4 tsp salt (I use sea salt for a clean taste)
– 1/4 tsp black pepper (freshly ground if you have it)
Instructions
1. Zest one lemon finely using a microplane or grater until you have 1 tsp of zest; set it aside.
2. Juice the zested lemon until you get 2 tbsp of fresh lemon juice, straining out any seeds.
3. In a medium bowl, combine the lemon juice, 1/4 cup apple cider vinegar, 1 tsp Dijon mustard, 1/2 tsp honey, 1/4 tsp salt, and 1/4 tsp black pepper.
4. Whisk the mixture vigorously for about 30 seconds until the honey and salt are fully dissolved. Tip: Whisking well here helps create a stable base for the dressing.
5. Slowly drizzle in 1/2 cup extra virgin olive oil while continuously whisking to emulsify the dressing. Tip: Pour the oil in a thin, steady stream to prevent separation.
6. Add the 1 tsp lemon zest to the bowl and whisk for another 10-15 seconds to incorporate it evenly.
7. Taste the dressing and adjust seasoning if needed, but avoid adding more salt or pepper unless it’s truly necessary. Tip: Let it sit for 5 minutes before serving to allow the flavors to meld.
8. Pour the dressing into a jar or bottle, seal it tightly, and store in the refrigerator until ready to use.
Perfectly balanced with a vibrant, tangy kick and a hint of sweetness, this dressing coats greens beautifully without being too heavy. I love drizzling it over a simple arugula salad or using it as a marinade for grilled chicken—it adds a fresh zing that brightens up any meal.
Basil and Apple Cider Dressing
Zesty and fresh, this basil and apple cider dressing is about to become your new salad bestie. It’s the perfect balance of herby and tangy, and it whips up in just a few minutes. You’ll love how it brightens up any bowl of greens or even grilled veggies.
Serving: About 1 cup | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup fresh basil leaves, packed (I like to use the big, fragrant leaves from my garden—they make all the difference)
– 1/3 cup extra virgin olive oil (my go-to for dressings because of its fruity flavor)
– 1/4 cup apple cider vinegar (the good, unfiltered kind with the “mother” for that extra tang)
– 2 tablespoons honey (local honey adds a lovely floral note, but any works)
– 1 small garlic clove, peeled (just one—it should whisper, not shout)
– 1/2 teaspoon fine sea salt (I find it dissolves better than kosher salt here)
– 1/4 teaspoon freshly ground black pepper (freshly cracked gives the best pop of flavor)
Instructions
1. Rinse the 1 cup of fresh basil leaves under cool water and pat them completely dry with a clean kitchen towel—wet leaves can make the dressing watery.
2. Peel the 1 small garlic clove and add it to a blender or food processor.
3. Add the dried basil leaves, 1/4 cup apple cider vinegar, 2 tablespoons honey, 1/2 teaspoon fine sea salt, and 1/4 teaspoon freshly ground black pepper to the blender.
4. Blend the mixture on high speed for about 30 seconds, or until everything is finely chopped and well combined, scraping down the sides with a spatula if needed.
5. With the blender running on low speed, slowly drizzle in the 1/3 cup extra virgin olive oil through the feed tube; this helps emulsify the dressing for a smooth, creamy texture.
6. Continue blending for another 15-20 seconds until the dressing is fully emulsified and has a uniform, slightly thickened appearance.
7. Taste the dressing and adjust seasoning if necessary—if it’s too tangy, you can add a bit more honey, but I find the balance is usually spot-on.
8. Pour the dressing into a clean jar or bottle, seal it tightly, and store it in the refrigerator until ready to use; it’ll keep for up to 5 days.
This dressing has a vibrant, herbaceous flavor with a tangy kick from the apple cider vinegar, and it coats greens beautifully without being too heavy. Try it drizzled over a simple arugula salad with sliced strawberries and goat cheese—it’s a game-changer. It also makes a fantastic marinade for chicken or a dip for fresh veggies.
Mustard and Herb ACV Vinaigrette
A simple vinaigrette can transform your salads from boring to brilliant, and this mustard and herb ACV version is my absolute favorite. You’ll love how the tangy apple cider vinegar balances with the earthy herbs—it’s the kind of dressing you’ll want to make a big batch of and keep in the fridge all week.
Serving: 8 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 1/2 cup extra virgin olive oil (my go-to for its fruity flavor)
– 1/4 cup apple cider vinegar (I like the raw, unfiltered kind with the “mother” for extra zing)
– 1 tablespoon Dijon mustard (this adds a nice kick and helps emulsify everything)
– 1 tablespoon honey (just a touch to round out the acidity)
– 1 teaspoon dried oregano (crush it between your fingers to wake up the aroma)
– 1 teaspoon dried thyme
– 1/2 teaspoon garlic powder (so convenient when you don’t want to mince fresh garlic)
– 1/4 teaspoon salt (I use fine sea salt)
– 1/4 teaspoon black pepper (freshly ground if you have it)
Instructions
1. Measure 1/2 cup of extra virgin olive oil and pour it into a medium-sized mixing bowl.
2. Add 1/4 cup of apple cider vinegar to the bowl with the olive oil.
3. Spoon 1 tablespoon of Dijon mustard into the bowl.
4. Drizzle 1 tablespoon of honey over the other ingredients.
5. Sprinkle 1 teaspoon of dried oregano into the bowl, crushing it lightly with your fingers as you add it to release its oils.
6. Add 1 teaspoon of dried thyme to the mixture.
7. Measure 1/2 teaspoon of garlic powder and sprinkle it evenly over the other ingredients.
8. Add 1/4 teaspoon of salt to the bowl.
9. Grind or measure 1/4 teaspoon of black pepper and add it to the bowl.
10. Use a whisk to vigorously combine all ingredients for about 30 seconds, or until the mixture is fully emulsified and no oil separates.
11. Taste the vinaigrette with a clean spoon and adjust seasoning if needed, though the measurements should be spot-on.
12. Transfer the vinaigrette to a glass jar or airtight container if not using immediately.
13. Seal the container and store it in the refrigerator for up to 1 week, shaking well before each use as separation is normal.
This vinaigrette has a smooth, slightly thick texture from the mustard emulsion and bursts with herby, tangy flavor. Try it drizzled over a kale salad with roasted sweet potatoes or as a marinade for grilled chicken—it’s versatile enough to become your new kitchen staple.
Spicy Ginger and ACV Sauce
Now, if you’re looking for a sauce that packs a punch and wakes up your taste buds, you’ve got to try this spicy ginger and apple cider vinegar blend. It’s the kind of condiment that can turn a simple meal into something special—think drizzled over grilled chicken or stirred into a stir-fry. Trust me, once you make a batch, you’ll want to put it on everything.
Serving: 1 cup | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup apple cider vinegar (I always use raw, unfiltered for that extra tang)
– 1/4 cup honey (local honey is my favorite—it adds a lovely floral note)
– 3 tbsp soy sauce (low-sodium works great if you’re watching salt)
– 2 tbsp fresh ginger, finely grated (peel it first for a smoother texture)
– 2 cloves garlic, minced (fresh is best here, but pre-minced in a pinch)
– 1 tsp red pepper flakes (adjust up if you like it extra spicy)
– 1/2 tsp ground black pepper
Instructions
1. Combine the apple cider vinegar, honey, and soy sauce in a small saucepan over medium heat.
2. Whisk the mixture continuously until the honey fully dissolves, about 2 minutes. Tip: Keep the heat steady to prevent burning.
3. Add the grated ginger and minced garlic to the saucepan.
4. Stir in the red pepper flakes and ground black pepper.
5. Bring the sauce to a gentle simmer, then reduce the heat to low. Tip: A low simmer helps the flavors meld without boiling off the vinegar.
6. Let it cook uncovered for 5 minutes, stirring occasionally, until it thickens slightly.
7. Remove the saucepan from the heat and let the sauce cool to room temperature. Tip: It will continue to thicken as it cools, so don’t worry if it seems thin at first.
8. Transfer the sauce to a clean jar or bottle for storage.
Just imagine that zesty kick from the ginger and vinegar, balanced by the sweet honey—it’s tangy, spicy, and utterly addictive. The texture is smooth with a bit of grit from the ginger, perfect for marinating meats or as a dipping sauce for spring rolls. Try it brushed on roasted veggies for a flavor boost that’ll have everyone asking for the recipe.
Creamy Avocado and ACV Dressing
Just when you think you’ve tried every salad dressing out there, this creamy avocado and ACV number comes along and changes the game. It’s so easy to whip up, you’ll have it ready before your greens even know what hit them.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 1 large ripe avocado, pitted and scooped (look for one that yields slightly to gentle pressure)
– 1/4 cup apple cider vinegar (I always use the raw, unfiltered kind with the ‘mother’ for that extra tang)
– 1/4 cup extra virgin olive oil (my go-to for its fruity flavor)
– 2 tbsp fresh lime juice (about 1 juicy lime)
– 1 small garlic clove, peeled (if you’re not a huge garlic fan, you can start with half)
– 1/2 tsp kosher salt (I find it dissolves better than table salt)
– 1/4 tsp freshly ground black pepper
– 2 tbsp cold water, if needed for thinning
Instructions
1. Cut your ripe avocado in half, remove the pit, and scoop the green flesh into your blender or food processor bowl.
2. Add the 1/4 cup of apple cider vinegar, 1/4 cup of extra virgin olive oil, and 2 tablespoons of fresh lime juice to the blender.
3. Peel your 1 small garlic clove and add it to the other ingredients. Tip: For a smoother, less pungent garlic flavor, you can give the clove a quick smash with the flat side of your knife before adding it.
4. Measure and add 1/2 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper.
5. Secure the lid on your blender or food processor and blend on high speed for 45 to 60 seconds, until the mixture is completely smooth and creamy. Scrape down the sides once halfway through if needed.
6. Stop the blender and check the consistency. If the dressing seems too thick for your liking, add 1 tablespoon of the 2 tablespoons of cold water and blend for another 15 seconds. Tip: Add water gradually; you can always thin it more, but you can’t thicken it back up!
7. Taste the dressing. Tip: For the most accurate taste, dip a piece of the lettuce or vegetable you plan to dress, rather than tasting it straight from a spoon.
8. Pour the finished dressing into a jar or airtight container. Creamy, tangy, and ready to transform any salad. Chill it for about 30 minutes before serving if you have time—it lets the flavors meld beautifully.
Cool and velvety, this dressing clings to every leaf without being heavy. The avocado’s richness perfectly balances the bright punch of the ACV and lime. Try it drizzled over a simple kale salad, or get creative and use it as a vibrant dip for crunchy raw veggies.
Cilantro Lime ACV Dressing
Ready to give your salads a zesty kick? You’ve got to try this cilantro lime ACV dressing. It’s bright, tangy, and comes together in just a few minutes—perfect for drizzling over everything from greens to grilled chicken.
Serving: About 1 cup | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup fresh cilantro leaves and tender stems, packed (I love using the stems for extra flavor—just give them a rough chop)
– 1/4 cup fresh lime juice, from about 2 limes (freshly squeezed makes all the difference)
– 1/4 cup extra virgin olive oil (my go-to for its smooth, fruity notes)
– 2 tablespoons apple cider vinegar (with the ‘mother’ for that probiotic boost)
– 1 small garlic clove, minced (about 1 teaspoon)
– 1/2 teaspoon honey (a touch to balance the acidity)
– 1/4 teaspoon salt (I use fine sea salt)
– 1/4 teaspoon freshly ground black pepper
Instructions
1. Wash the cilantro thoroughly under cold water and pat it completely dry with a clean kitchen towel—this helps the dressing emulsify better.
2. Roughly chop the cilantro leaves and tender stems and add them to a blender or food processor.
3. Squeeze the limes to yield 1/4 cup of fresh lime juice and pour it into the blender.
4. Add the extra virgin olive oil, apple cider vinegar, minced garlic clove, honey, salt, and black pepper to the blender.
5. Blend on high speed for 30–45 seconds, until the mixture is completely smooth and uniformly green, scraping down the sides once halfway through if needed.
6. Taste the dressing and adjust seasoning if desired—you can add a pinch more salt or honey here, but it’s usually spot-on.
7. Pour the dressing into a clean jar or airtight container and refrigerate it for at least 15 minutes to let the flavors meld.
8. Shake the jar well before each use, as the oil may separate slightly when stored.
Yield: This dressing is creamy with a vibrant green hue and a punchy, herbaceous flavor. You’ll love its tangy zip from the lime and ACV—it’s fantastic tossed with a crunchy slaw or as a marinade for shrimp tacos.
Orange and Apple Cider Vinaigrette
Kick off your salad game with this bright, tangy vinaigrette that’s perfect for fall gatherings or a quick weeknight dinner. It’s a simple blend of fresh orange juice and apple cider vinegar that comes together in minutes. You’ll love how it adds a sweet-tart punch to any greens.
Serving: about 1 cup | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 1/2 cup fresh orange juice (I squeeze it myself for the best flavor—about 2 medium oranges)
– 1/4 cup apple cider vinegar (the unfiltered kind with the “mother” gives it a nice tang)
– 1/2 cup extra virgin olive oil (my go-to for dressings—it’s smooth and fruity)
– 1 tbsp honey (local honey adds a lovely floral note if you have it)
– 1 tsp Dijon mustard (this helps emulsify everything—don’t skip it!)
– 1/4 tsp salt (I use fine sea salt for even dissolving)
– 1/4 tsp black pepper (freshly ground pepper is key for that pop)
Instructions
1. Squeeze the oranges to get 1/2 cup of fresh orange juice, straining out any pulp if you prefer a smoother vinaigrette.
2. In a medium bowl, combine the orange juice, apple cider vinegar, honey, Dijon mustard, salt, and black pepper.
3. Whisk the mixture vigorously for about 30 seconds until the honey and mustard are fully dissolved and the ingredients are well blended.
4. Slowly drizzle in the extra virgin olive oil while continuously whisking to create a smooth, emulsified dressing—this should take 1-2 minutes.
5. Taste the vinaigrette and adjust the seasoning if needed, but avoid over-salting as the flavors will meld over time.
6. Transfer the vinaigrette to a jar or airtight container and refrigerate for at least 30 minutes to let the flavors develop, though it can be used immediately.
7. Shake or stir the vinaigrette well before each use, as it may separate slightly in the fridge.
After the final step, wrap up with 2–3 natural sentences about the texture, flavor, or a creative way to serve it. A silky, well-balanced dressing with a zesty orange kick and subtle sweetness from the honey, it’s perfect for drizzling over mixed greens, roasted vegetables, or even as a marinade for chicken. Try it on a kale salad with toasted nuts for extra crunch—it’ll become your new go-to in no time.
Tahini and ACV Salad Dressing
Haven’t you ever wanted a salad dressing that’s creamy, tangy, and ridiculously easy to whip up? This tahini and apple cider vinegar combo is about to become your new go-to. It’s perfect for drizzling over greens, grain bowls, or even as a dip.
Serving: 1 cup | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– ½ cup tahini (I like the runny kind from the Middle Eastern market for extra creaminess)
– ¼ cup apple cider vinegar (with the ‘mother’ for that probiotic kick)
– 3 tablespoons extra virgin olive oil (my go-to for its fruity flavor)
– 2 tablespoons fresh lemon juice (squeezed right before using, trust me)
– 1 garlic clove (minced super fine so no one gets a big bite)
– ½ teaspoon kosher salt (I always use Diamond Crystal—it’s less salty by volume)
– ¼ teaspoon freshly ground black pepper
– ¼ cup warm water (to help everything emulsify smoothly)
Instructions
1. In a medium mixing bowl, combine the ½ cup tahini, ¼ cup apple cider vinegar, 3 tablespoons extra virgin olive oil, and 2 tablespoons fresh lemon juice.
2. Add the 1 minced garlic clove, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper to the bowl.
3. Whisk the mixture vigorously for about 30 seconds until it starts to look thick and creamy. Tip: If it seizes up, don’t worry—just keep whisking; it’ll come together.
4. Slowly drizzle in the ¼ cup warm water while continuing to whisk constantly. Tip: Adding the water gradually helps prevent the dressing from breaking.
5. Whisk for another 1-2 minutes until the dressing is completely smooth and has a pourable consistency. Tip: Taste it now and adjust salt if needed, but remember the flavors will meld as it sits.
6. Transfer the dressing to a jar or airtight container.
7. Let it rest at room temperature for 10 minutes to allow the flavors to blend.
Ooh, this dressing turns out luxuriously creamy with a bright, tangy kick from the ACV. It clings beautifully to kale or hearty greens, and for a fun twist, try it as a sauce for roasted veggies or a spread in wraps—it adds a deliciously savory depth that’ll have you reaching for more.
Berry Infused ACV Dressing
Finally, let’s talk about a dressing that’s about to become your salad’s new best friend. This berry-infused apple cider vinegar dressing is sweet, tangy, and ridiculously easy to whip up. You’ll want to put it on everything from greens to grain bowls.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup fresh mixed berries (I love using raspberries and blackberries for a deep color)
– 1/2 cup apple cider vinegar (the raw, unfiltered kind with the “mother” is my go-to for extra tang)
– 1/3 cup extra virgin olive oil
– 2 tablespoons honey (local honey adds a nice floral note if you have it)
– 1/4 teaspoon fine sea salt
– A small pinch of freshly cracked black pepper
Instructions
1. Rinse 1 cup of fresh mixed berries under cool water and pat them completely dry with a clean kitchen towel. Tip: Dry berries help the dressing emulsify better.
2. Place the dried berries in a blender or food processor.
3. Add 1/2 cup of apple cider vinegar, 2 tablespoons of honey, 1/4 teaspoon of fine sea salt, and a small pinch of freshly cracked black pepper to the blender.
4. Blend the mixture on high speed for about 30 seconds, or until the berries are completely pureed and the mixture looks smooth.
5. With the blender running on low speed, slowly drizzle in 1/3 cup of extra virgin olive oil through the opening in the lid. Tip: This slow drizzle is key for a creamy, well-combined dressing that won’t separate.
6. Continue blending for another 15-20 seconds after all the oil is added, until the dressing is fully emulsified and has a uniform, slightly thickened appearance.
7. Pour the dressing into a glass jar or airtight container. Tip: Let it sit in the refrigerator for at least 30 minutes before using; the flavors meld together beautifully when chilled.
This dressing has a lovely, velvety texture with tiny berry seeds that add a pleasant crunch. The flavor is a perfect balance of fruity sweetness from the berries and a sharp, clean tang from the ACV. Try it drizzled over a spinach and goat cheese salad, or use it as a marinade for grilled chicken—it’s surprisingly versatile.
Peppercorn and ACV Creamy Dressing
Finally, let’s talk about a dressing that’s about to become your new kitchen staple. You know those days when you want something creamy but with a little kick? This peppercorn and apple cider vinegar dressing delivers exactly that—it’s tangy, slightly spicy, and ridiculously easy to whip up.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– ½ cup mayonnaise (I always use full-fat for the creamiest texture)
– ¼ cup sour cream
– 2 tablespoons apple cider vinegar (with the “mother” for that extra probiotic boost)
– 1 tablespoon whole milk (a splash to thin it out just right)
– 1 teaspoon freshly cracked black peppercorns (crack them yourself—it makes all the difference in flavor)
– ½ teaspoon garlic powder (my secret for consistent flavor without chopping)
– ¼ teaspoon kosher salt
Instructions
1. In a medium mixing bowl, combine ½ cup mayonnaise and ¼ cup sour cream using a whisk.
2. Add 2 tablespoons apple cider vinegar to the bowl and whisk until fully incorporated.
3. Pour in 1 tablespoon whole milk and whisk again to achieve a smooth, pourable consistency.
4. Measure 1 teaspoon freshly cracked black peppercorns directly into the bowl.
5. Sprinkle in ½ teaspoon garlic powder and ¼ teaspoon kosher salt.
6. Whisk all ingredients vigorously for about 1 minute, or until the dressing is completely smooth and uniform in color.
7. Taste the dressing and adjust seasoning if needed, but avoid over-salting since flavors will meld as it sits.
8. Transfer the dressing to an airtight container or jar with a lid.
9. Refrigerate the dressing for at least 30 minutes to allow the flavors to develop and the peppercorn to infuse.
10. Shake or stir the dressing well before serving to recombine any separation.
Enjoy how this dressing comes together with a velvety texture that clings perfectly to salads. The peppercorn adds a gentle heat that builds with each bite, while the ACV keeps it bright and tangy. Try it drizzled over roasted vegetables or as a dip for crispy chicken tenders—it’s surprisingly versatile!
Conclusion
Mixing up your salads is a breeze with these 21 creative apple cider vinegar dressings! We hope these flavor combos inspire your next meal. Give a recipe a try, then drop a comment to tell us your favorite. If you loved this roundup, please share it on Pinterest to help other home cooks discover these delicious ideas. Happy cooking!
