Whether you are looking for a dressing for a green salad, roasted vegetables or a quinoa or buckwheat salad, this apple cider vinegar dressing will work beautifully!
Benefits
I love supporting Irish businesses and the Apple Cider Vinegar I used is award winning Natural Umber and this company grow their own organic apples. This is not a paid brand advertisement to be clear, but it is important to highlight local food growers, now more than ever. Along with the ACV, this dressing contains cold pressed extra virgin olive oil, Dijon mustard, and oregano. These ingredient offer a wide range of nutritional benefits, while also seriously enhancing the flavour of your salad or veggies!
Olive oil (cold pressed extra virgin always) is rich in heart-healthy monounsaturated fats and antioxidants such as polyphenols, which support cardiovascular health and help to reduce inflammation. Apple cider vinegar contributes acetic acid, which may aid digestion and help regulate blood sugar levels. Dijon mustard adds a small amount of micronutrients like selenium, magnesium and healthy fat omega-3 (primarily from the mustard seeds. It also acts as an emulsifier which helps to blend the ingredients without added stabilizers. Oregano, an amazing herb which I use a lot, provides antioxidants and antimicrobial compounds that can support immune health.
Together, these ingredients create a nutrient-dense, wholefood dressing. A tablespoon or two, (you don’t need a lot) can improve the taste and nutritional quality of salads and meals. Making it yourself from store cupboard staples reduces our reliance on processed additives, which we find in shop bought products, and it literally takes a minute to make! I hope you like it…
Ingredients
- Apple cider vinegar 1/4 Cup
- Cold Pressed Extra Virgin Olive Oil 1/2 Cup
- Dijon mustard 2 Teaspoons
- Lemon juice 1.5 Tablespoons (about 1/2 a small lemon)
- Cloves garlic (minced) X 2 (optional)
- Dried oregano 1.5 teaspoons (you could also use dried parsley)
- Salt 1/4 Teaspoon
- Black pepper 1/4 Teaspoon
Method
- Add all of the ingredients into a bowl and whisk until emulsified
- Store in a glass container for up to a week
- Adjust quantity to suit your weekly usage
- You could add other herbs or spices to the dressing to your own taste
- You could add a teaspoon of honey to sweeten if needed and of course tweak the ingredients to find the balance you enjoy
Dressings can make all the difference to your enjoyment of a meal and also stimulate and support your digestion! Homemade dressings are quick and easy and really should be a store cupboard staple in everyone’s kitchen. I also have recipes for Balsamic and White Wine Vinegar dressings if you would like some options.
Resources
Apple Cider Vinegar: Evidence-Based Benefits and Clinical Considerations