Fire Cider makes a flavorful — and very healthy — base for your salad dressings. Simply use it in place of the vinegar.

This is the recipe I use and share in my classes.

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¼ cup unsweetened Fire Cider.  (If yours is sweetened, just use less honey listed below, to taste.)

2 Tablespoons oil of choice.  (I use cold pressed, organic extra virgin olive oil.)

2 Tablespoons honey (or to taste).

Pinch of salt.

Mix well, pour over salad, toss enjoy!

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Optional add-ins:

Mustards

Braggs Aminos or Soy Sauce

Fish Sauce

Oyster Sauce

Whatever else you typically like in your dressings! 

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Bonus Recipe:  Fire Cider Chutney

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Using the strained herbs, grind coarsely in a food processor or blender, so still a bit coarse and crunchy.  More honey or cayenne may be added to taste.  This chutney is great as a spread on toast, mixed with rice or veggie dishes, added to soups... or eat right from the jar!