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Versatile Vinaigrette

Elizabeth Heiskell
This is the perfect dressing for a heap of greens, but it can also add a flavorful boost to roasted veggies. Brush it on toasted bread to make a tasty sandwich, or use it as a great marinade for chicken or pork.
5 from 1 vote
Prep Time 5 mins
Total Time 5 mins
Servings 3 cups


  • 3 ⁄4 cup apple cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard*
  • 2 garlic cloves finely chopped
  • 1 1 ⁄2 teaspoons kosher salt
  • 1 ⁄4 teaspoon black pepper
  • 3 ⁄4 cup olive oil or canola oil


  • Whisk together the vinegar, honey, mustard, garlic, salt, and pepper in a medium bowl.
  • Add the oil in a slow, steady stream, whisking constantly, until smooth.


You can use a food processor to combine the oil and the acid, but it’s easy to overprocess the liquids and they can become thicker than gravy. If the dressing gets too thick, add water to thin the dressing; do NOT add more oil, because that will only make the problem worse. *Most vinaigrette recipes call for some kind of mustard. It acts like a marriage counselor: It keeps two things together that don’t want to stay together.
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