Apple Cider Vinegar Honey Mustard Vinaigrette

By: Ginny Mahar

Dietary Compliance: Gluten-free, Dairy-free, Almost Paleo, Paleo, Low Carb 

Making your own salad dressing is so easy, and way better than anything you can buy at the store. 

Forget all those gums, thickeners, preservatives, and funky flavorings, and try this simple apple cider vinaigrette kissed with the winning combination of honey and mustard. It takes mere minutes to whip up and will keep in the fridge for up to two weeks. 

Vinaigrettes are especially easy to make and experiment with because they follow a basic formula: 

Basic Vinaigrette Formula = 1 Part Vinegar : 3 Parts Oil

Add seasonings and aromatics like fresh herbs, garlic, or shallot, finish with salt and pepper, and voila!

This particular concoction is what you might call our “House Dressing,” and it makes a regular appearance on our family table. It works with just about any salad combination, has plenty of health benefits, and is mild enough for my kiddo. 

This vinaigrette pairs especially well with these salad combos:




Why organic, unfiltered apple cider vinegar?

Personally, I’ll take any excuse to use Bragg’s ACV (apple cider vinegar). This organic, unfiltered variety of ACV contains what’s called “The Mother,” a nutrient and probiotic-rich web of proteins and enzymes that many credit with ACV’s long list of health benefits

There are other organic, unfiltered brands out there, but Bragg’s is the most well-known and widely available. I’ve been using Bragg’s ACV throughout my healing journey, and when I’m feeling bloated or experiencing heartburn, I dilute a splash of it in a glass of water and drink it upon waking or before meals. It’s one of my most reliable de-bloaters and tummy-tamers. 

Here’s some info about the thyroid-healthy ingredients in this recipe:

5 from 1 vote

ACV Honey Mustard Vinaigrette

Makes approx. 1 cup

Dietary Compliance: Gluten-free, Dairy-free, Almost Paleo, Paleo, Low Carb

Prep Time 5 minutes
Total Time 5 minutes
Servings 8


  • 1/4 cup organic unfiltered apple cider vinegar
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground pepper
  • 2 teaspoons finely minced shallot
  • 1 tablespoon Dijon or stone ground mustard
  • 2–3 teaspoons honey
  • 3/4 cup extra virgin olive oil


  1. Combine first six ingredients in jar and whisk with a fork until everything is well combined. Add olive oil. Place lid on jar and close tightly. Shake vigorously to mix.
  2. Taste and adjust seasoning as desired. Enjoy!
  3. Keeps refrigerated for up to two weeks.

Recipe Notes

EVOO may solidify at colder temperatures. If storing, remove from refrigerator 15 minutes before using to liquefy.

Nutritional Info Print
Nutrition Facts
ACV Honey Mustard Vinaigrette
Amount Per Serving
Calories 1465 Calories from Fat 1467
% Daily Value*
Fat 163g251%
Saturated Fat 22g110%
Sodium 1340mg56%
Potassium 87mg2%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 2g2%
Protein 1g2%
Vitamin A 14IU0%
Vitamin C 1mg1%
Calcium 19mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

About the Author

Thyroid Refresh Co-founder Ginny Mahar is the mom and recipe blogger formerly known as Hypothyroid Chef. After struggling with the residual symptoms of Hashimoto’s for over four years, she embarked on her own process of adopting a thyroid-specific diet and lifestyle. Within one year, she restored her vitality and lowered her thyroid antibodies by half. Ginny is a passionate advocate of supporting others on their journeys toward better health. She is a Cordon Bleu trained chef, cooking instructor, writer, and entrepreneur.