Easy Apple Cider Vinegar Salad Dressing

It’s easy to get stuck in your own point of view. 

Nobody really means to do it, but it happens. 

It seems like a long time ago (probably because it was), I didn’t know how to cook. Oh sure, I could do basics like grilled cheese, or heating up soup. I did quite  a bit of baking, but I didn’t really know how to cook. I didn’t have confidence in the kitchen. 

Today, I could walk into your kitchen and whip up something tasty based on what you have on hand. And that skill didn’t develop overnight. It took years and years of practice, reading, studying, watching, asking questions….. 

Sometimes I forget that not everyone has had the same experience as I have. Not everyone is as comfortable in the kitchen as I am. salad dressing being poured onto a salad

So I have to remind myself to go back to basics. 

And that’s what today is, back to basics. 

So. I don’t buy salad dressing. I buy caesar dressing at Costco for convenience, but other than that, you will never see a bottle of salad dressing in my house. 

I make it. From scratch. Because it’s really, really easy. And once you get the hang of it, it can be reproduced in an endless variety of ways. 

Do you know what the number 1 ingredient on many salad dressings is? Water. Yup. The ingredient that has the highest quantity in the recipe is freaking water. 

No thanks. 

All you need to make salad dressing are a few simple ingredients you may already have lying around your house. 

One thing that makes a big difference with your average salad dressing is making sure you have good quality ingredients. So good quality oil, good quality vinegar, good quality mustard. That will make a huge difference. 

Many traditional salad dressings, or vinaigrettes, are prepared with a 3-to-1 ratio of oil to vinegar (meaning 3 parts oil to 1 part vinegar). I prefer mine to be closer to 50-50, basically equal parts olive oil and vinegar. 

And you don’t need to use vinegar; any kind of acid will work–like lemon or lime juice, or in this case, I used a flavoured apple cider vinegar. Balsamic of any kind is amazing, and they come in flavours as well. 

Similarly, mix up the kind of oil you use. Walnut–yum! Sesame? Toasty! 

See? The varieties and combinations are endless. 

Master this easy apple cider vinegar salad dressing recipe and it will give you a lifetime of delicious, healthy salads. 

a pretty green salad

Easy Apple Cider Vinegar Salad Dressing

  • ¼ cup good quality extra virgin olive oil
  • 3 tbsp apple cider vinegar
  • ½ tsp good dijon mustard
  • 1 tbsp maple syrup (or less to taste)
  • salt and pepper to taste
  • 1-½ clove of garlic, minced
  • Method

Instant Pot Cheesecake

Yes, you can make dessert in the Instant Pot! In fact, it works really well, because it holds at a steady temperature, so it’s perfect for desserts like cheesecake that are a bit more delicate.

Come see me this Sunday, June 2 at 11:45 am demonstrate this recipe live at the WestCoast Small Home Expo at the Tradex in Abbotsford. BUY TICKETS HERE

If you can’t make it to the actual demo, you can also watch it on the livestream here

Cheesecake made in the Instant Pot

Instant Pot Cheesecake 



  • ¾ cup graham cracker crumbs
  • ¼ cup finely crushed salted pretzels
  • 1/4 cup melted butter


  • 2 8-oz packages cream cheese (softened)
  • 2 eggs
  • ½ cup sugar
  • 1 tsp vanilla extract


  • 1/4 cup water
  • 2 tbsp maple syrup
  • 1/2 cup granulated sugar
  • 1/2 tsp salt
  • 1/4-1/2 cup evaporated milk


  1. First make the crust. In a small bowl, place the graham cracker crumbs and the crushed pretzels. (If you have bought whole graham crackers and not crumbs, place them in a Ziploc bag with the pretzels, seal well, and bash them with the bottom of your pot or a wine bottle until they are pulverized). Melt the butter in a small pot on top of your stove over low heat, then add into the graham/pretzel mix. Combine until the butter is incorporated. It will look like sandy crumbs.
  2. Butter the sides and bottom of a 7” springform pan. Pour the crust mixture into the bottom of the pan, and using your fingers or the bottom of a glass, pack it in. Put aside while you make the filling.
  3. To make the filling: place the cream cheese in a large bowl, and add in the eggs, sugar and vanilla. With a wooden spoon, spatula or with your hand mixer, mix everything together well.
  4. Pour the cheesecake mixture overtop of the crust.
  5. Cover the top of the springform pan with foil.
  6. Take another two large pieces of foil and fold them into strips. Place them on your counter so that they form a cross. Place the springform pan in the middle of the cross, then pull up the strips of foil and bring them together at the top to form a kind of sling to raise and lower the cheesecake into the Instant Pot.
  7. Place 1-2 cups water in the bottom of the pot, and place the trivet in. Carefully lower the cheesecake into the pot, place the lid on and seal. Cook on manual for 40-50 minutes, or until the cheesecake is set in the centre. When the Instant Pot beeps, allow the pressure to release naturally for 10-15 minutes, then release any remaining pressure and remove from the pot. Place in the fridge to chill.
  8. To make the caramel: In a heavy bottomed pot, place the sugar, water and maple syrup. Heat over medium-high heat until all the sugar dissolves and it starts to produce large, slow bubbles.
  9. Don’t stir, just swirl the pan a little, and allow the sugar to caramelize. This will take about 5-10 minutes. If you are using a candy thermometer, you want to get the sugar to just over 300 degrees. It should be a beautiful amber/caramel colour. Remember you are going to add milk to it, so it’s okay to get it a bit darker than the actual colour you are looking for.
  10. Remove from the heat, and carefully stir in the salt and 1/4 cup milk. Once it’s incorporated, check to see how thick it is. If you want a runnier caramel, add a little more milk, until you get it to the consistency you like.
  11. Serve the cheesecake with caramel sauce on top.
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