I love to make my own dressings, that’s why I whipped up this easy Apple Cider Vinegar Dressing to add a little pep to my salad! What I love the most about this dressing is that you don’t need a blender to get it emulsified…just put all of the ingredients in a jar with a lid and shake it up!
Apple cider vinegar has really gotten popular in recent years because of it’s health benefits. I’m not sure how many of them are true, but I do know that it makes a tasty salad dressing…especially for Mason Jar Salads.
Another one of my tasty dressings is my Avocado Cilantro lime Low Carb Salad Dressing. That one does require a blender or a food processor. I love either one of these dressings on my tasty meal prep salads. Check out my list of Meal Prep Ideas that features that tasty salad!
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The reason this dressing comes together so fast, is the addition of dijon mustard. If you do not add an emulsifier, it doesn’t matter how long you blend or shake the dressing, it will eventually separate.
For this apple cider vinegar dressing I used: ACV, olive oil, dijon mustard, sweetener, salt, pepper, and finely minced garlic.
The sweetener really helped balance out the acidity of the ACV. I used Swerve as my sweetener to make this dressing low carb, but you could use honey, sugar, or maple syrup instead.
Apple Cider Vinegar Dressing
Ingredients
- 1/2 cup Apple Cider Vinegar
- 1/2 cup Olive Oil
- 1 tablespoon Dijon mustard
- 1/4 teaspoon Salt
- 1/4 teaspoon pepper
- 1 clove Garlic, finely minced
- 2 tablespoons Sweetener of choice
Instructions
- Add all ingredients to a jar with a lid and shake vigorously to combine.
Notes
- Calorie count is for 3 tablespoons of dressing
- I used Swerve as my sweetener of choice but you could use honey, sugar, or maple syrup
Nutrition
⭐ Did you make this Apple Cider Vinegar Dressing recipe? Tag me on Instagram so I can see! @lowcarbwithjennifer
Amazing recipe! Thank you, Jennifer – you’re the bomb!
Thank you!
Made this dressing today and liked it. Very simple and healthy.
Hi! Just made this dressing. Easy. Tasty. And best of all, free ingredients that I usually have on hand. No trip to the grocery store. No chemical preservatives. No brainer!
I’m going to try this salad dressing this weekend. I can’t wait and use it on salmon as well
I think it would be so good on salmon!
I made it today and it’s perfect. I used honey and estimated it. Have yet to have it on salad, but I tasted it repeatedly because it’s so good. I think it will keep very well.
So glad you liked it, Helen! I bet it was amazing with honey!
Happy to find this simple recipe. Can you tell me how long this stays good in the refrigerator?
It should stay good for a fairly long time as there are no dairy products. I would say a month at least.
Jennifer, thank you for the recipe. Does it need to be stored in the refrigerator? I have issues with my homemade salad dressings go solid when I use olive oil. So I normally don’t refrigerator.
I think this would need to be stored in the refrigerator since it has things in it that could go rancid. If you want to un-solidify it after it has been in the refrigerator, you could set it out before you want to use it, or run the jar under hot water for a few minutes.
I really love the olive oil acv dressing. Started Keto and have been using it. Was just wandering the nutrition though. The calories, fat, and carbs per serving.
This dressing is amazing and comes together so quickly! Perfect for whipping up with dinner!
Thanks, Ashley!
I love finding dressing recipes like this! So simple, easy, and all ingredients I can name, love it!
So glad you liked it, Meagen!