Friday, February 18, 2011

Apple Cider Vinegar Dressing


This apple cider vinegar recipe is a delicious salad dressing for Mexican food. It seems to blend extremely well with refried beans, spanish rice,enchiladas and especially tostadas.  It compliments these flavors so beautifully that in the restaurant business we used to serve our salads right on the plate with the main meal.  Sure there were a few people who didn't like their salad this way but the majority of people seem to love it.  I still do it this way when we go out for Mexican food. I can be found dumping my apple cider vinegar salad right on top of my beans, rice and enchilada.


  • 1 cup canola oil
  • 1 cup apple cider vinegar
  • 2 Tbs. honey
  • 1/2 tsp. dried parsley
  • 2 tsp. garlic powder
  • 2 Tbs. water
  • pinch of pepper
  • 1/2 tsp. sea salt

Add all ingredients to a blender and blend for 30 seconds or until well blended.

It would be best to pour the dressing into a bottle that has a top you can shake the dressing out of instead of pouring it. In the past I have used a glass apple cider bottle that had a metal lid. I would poke a hole in the lid with a sharp knife. Other times I have used old plastic dressing bottles that have a shaker top.  This just makes applying the dressing easier. I dislike bottles where the dressing pours out and you end up with a puddle of it on your plate.  The shaker method will distribute your dressing evenly and with better control.  Store the dressing in the refrigerator and it will keep for several weeks.

Another recipe; simple:

  • 3 Tbsp apple cider vinegar
  • 3 Tbsp olive oil
  • salt, pepper to taste

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