I know. It seems a pity to use apple cider in a recipe because that means you have to “waste” this precious beverage on something other than drinking.
But consider two things:
- A little bit of cider will transform every salad you eat.
- Apple cider salad dressing is an excuse to buy cider!
The recipe calls for one cup of cider, which leaves plenty left over to enjoy by the glassful. So use it as an excuse to add cider to your shopping list, knowing you can make this recipe, use it for the salad, and enjoy a glass of cider as you eat that salad, plus many more glasses after that.
The recipe calls for honeycrisp cider, which is new to Weaver’s Orchard this year. Even better, as of September 26, 2019, it’s on special– get 3 half gallons for only $10! If you love honeycrisp apples, check out all of our other honeycrisp offerings, including honeycrisp apple butter, honeycrisp applesauce, apple crisp with honeycrisp apples included and, of course, honeycrisp apples in our market!
Our cider is fresh pressed on site. It’s 100% preservative free, which is very rare for apple ciders! Plus, we use an FDA-approved UV treatment, rather than pasteurization. Since the cider is not heated, it keeps more of its fresh-off-the-tree apple flavor.
If you only have regular apple cider on hand, don’t worry. This cider salad dressing will still be delicious. One thing that makes it especially so is that, while most apple cider vinaigrettes use only apple cider vinegar, this recipe uses an apple cider reduction and apple cider vinegar. That adds extra apple flavor, which sweetens the yellow onions, while the mustard and vinegar balance the sweetness.
Since the dressing is rich, you can get away with a really simple salad. I served it over a spring mix with sliced apples.Print
Honeycrisp Apple Cider Salad Dressing
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: 1/3 cup 1x
- Category: Salad Dressing
- 1 cup Weaver’s Orchard Honeycrisp Apple Cider
- 3 tablespoons sweet yellow onion, finely chopped
- 2 tablespoons apple cider vinegar
- 2 teaspoons dijon mustard
- 1/3 cup olive oil
- Boil the cider in a saucepan for 10-15 minutes, until reduced to 1/3 cup. Remove from heat.
- Add the onion, vinegar and mustard and stir.
- Add the olive oil a little at a time, stirring until blended.