Rosemary Mustard Vinaigrette

March 2, 2015

This flavorful dressing is SO simple to make and tastes delicious on arugula, spinach, and kale salads. It is also delicious as a marinade for chicken!

  • Prep: 5 min
  • 5 min

    5 min

  • Yields: 1 cup of dressing


1/4 cup Apple Cider Vinegar

1/2 cup Extra Virgin Olive Oil

1 tbsp Dijon Mustard

1 tbsp Honey

2 cloves garlic, crushed with a fork

1 tsp dried rosemary, crushed

1/8 tsp salt

1/8 tsp fresh-ground black pepper


Put apple cider vinegar and honey in a mason jar and shake vigorously to combine.

Put the rest of the ingredients into the jar, screw the lid on tightly, and SHAKE!

Let dressing sit overnight and use on salads, as a marinade or as a dip!



1 Review

Dedicated servers

April 14, 2017

Also, I had alot of extra vinaigrette, so I brushed some on slices of a french baguette and grilled them. Tomorrow is my last day of my local farmers market till December, so I m planning on making this meal one more time this week.

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