Best 12 Apple Cider Vinaigrette Recipes

APPLE CIDER VINAIGRETTE

Steps:

• Combine all ingredients in a jar with a tight-fitting lid; shake well. Store in the refrigerator. Just before serving, shake dressing again.

COPYCAT ZESTY APPLE CIDER VINAIGRETTE

Steps:

• Combine water, sugar, and xanthan gum in a small bowl; whisk to create a smooth gel with no lumps.
• Combine vegetable oil, vinegar, honey, pineapple juice, lime juice, salt, pepper, garlic powder, onion powder, and cayenne in a medium bowl. Whisk in xanthan gum gel until dressing is smooth and all ingredients are incorporated. Transfer to a vinaigrette bottle and store in the refrigerator until ready to use.

FENNEL AND APPLE SALAD WITH CIDER VINAIGRETTE

Steps:

• Whisk first 4 ingredients in medium bowl to blend; season dressing with salt and pepper. Combine apple, fennel and arugula in large bowl. Toss with enough dressing to coat. Mound salad on 4 plates; sprinkle with pecans.

GARDEN SALAD WITH APPLE CIDER VINAIGRETTE

Steps:

• In a bowl or jar with a tight fitting lid combine cider, vinegar, honey, cinnamon, oil, salt and pepper. In a large bowl, toss lettuce, berries, apples, and blue cheese with enough dressing to coat. Season with salt and pepper and serve.

WINTER GREEN SALAD WITH HONEY-APPLE CIDER VINAIGRETTE

Steps:

• Place greens, fennel, apple, and walnuts in a large bowl; add vinaigrette and toss to combine. Season with salt and pepper.

TANGY CARROT-APPLE SALAD WITH CIDER VINAIGRETTE

Steps:

• Combine cider vinegar and garlic in small bowl. Let stand 15 minutes.
• Stir together carrots, apple, green onions, parsley, and cranberries in large bowl.
• Whisk together agave nectar and oil into cider vinegar mixture. Add to carrot mixture, toss to coat. Season with salt and pepper, if desired.
• Cover, and chill 2 hours, or overnight. Serve salad on bed of spinach leaves.

SPICED WALNUTS FOR WINTER GREEN SALAD WITH HONEY-APPLE CIDER VINAIGRETTE

Steps:

• Toast walnuts in a medium skillet over medium heat until fragrant, about 5 minutes. Add confectioners' sugar and cook, tossing nuts, until sugar is melted. Season with Cajun spice; remove from heat and let cool.

APPLE CIDER VINAIGRETTE

Steps:

• Whisk the mustard, sugar, salt, pepper, vinegar and chopped parsley together in a bowl.
• Slowly drizzle in the oil, whisking constantly, until thickened.
• Adjust the seasonings to taste.
• Store covered in the refrigerator for up to 2 days.
• Bring to room temperature before using.

ROASTED PEAR & APPLE SALAD WITH CIDER VINAIGRETTE

Steps:

• 1. Place all ingredients for dressing into a food processor. Process until smooth. Pour in to a bottle, or bowl and refrigerator.
• 2. Place walnuts and or pecans in a frypan set heat to high. Add a teaspoon of olive oil. Stir constantly until you smell the aroma of the nuts. Usually that's an indication that they are done and they are just lightly browned. Should take about three minutes or so. Remove from heat onto a plate. Set aside to cool.
• 3. Heat oven to 425 degree's. Peel apples and pears. Core and remove seeds. Cut each piece of fruit into eight pieces. Then cut each piece in half width wise. You can leave them in wedges or you can cut them in half like I did. Toss fruit in olive oil. Place in a small baking dish Tightly next each other. Salt-and-pepper them. Toss while baking after 10 minutes. Bake Until sides are starting to caramelize and fruit is still a bit crisp. Do not cook until mushy. Remove from pan.
• 4. Rinse and spin your baby greens. Place equal portions on four plates or bowls. Portion out the celery fruit, nuts and Gorgonzola cheese evenly On top of greens. Dress with the cider vinaigrette.

SPINACH-APPLE SALAD WITH MAPLE-CIDER VINAIGRETTE

Steps:

• Prepare pecans: Preheat oven to 350 degrees.
• Toss pecans in butter.
• Stir together sugar and next 4 ingredients in a bowl; add pecans, tossing to coat.
• Spread in a single layer in a nonstick aluminum foil-lined pan.
• Bake 10 to 13 minutes or unitl lightly browned and toasted.
• Cool in pan on a wire rack 20 minutes; separate pecans with a fork.
• Prepare Vinaigrette: Whisk together cider vinegar and next 4 ingredients.
• Gradually whisk in oil until well blended.
• Prepare Salad: Combine spinach and next 3 ingredients in a bowl.
• Drizzle with desired amount of Maple-Cider Vinaigrette; toss to coat.
• sprinkle with pecans. Serve salad with any remaining vinaigrette.
• Note: Pecans may be made up to 1 week ahead. Store in an airtight container. Vinaigrette may be made up to 3 days ahead. Cover and chill until ready to serve.

HARVEST SALAD WITH APPLE CIDER HONEY VINAIGRETTE RECIPE - (4.4/5)

Steps:

• Dressing: Place all ingredients, except oil, in the food processor and begin to process. Slowly drizzle in the oil while the machine is still running. Continue to mix for 30 seconds. Remove and place in a jar or plastic container. Will keep in the refrigerator for up to a week. Makes 1 pint. Assemble all the ingredients into the salad and lightly toss with dressing.

ROASTED APPLE SALAD WITH SPICY MAPLE-CIDER VINAIGRETTE

Steps:

• Preheat oven to 375°. Place apples in a foil-lined 15x10x1-in. baking pan; drizzle with oil and toss to coat. Roast 20-30 minutes or until tender, stirring occasionally. Cool completely., In a small bowl, whisk dressing ingredients until blended. In a large bowl, combine salad greens and dates. Drizzle dressing over salad and toss to coat., Divide mixture among 8 plates. Top with goat cheese and roasted apples; sprinkle with pecans. Serve immediately.