Honey-Cinnamon Vinaigrette

Shelf magic at its best, this quick-and-easy dressing adds a sweet note to some of our favorite fall salads. It's especially good with the peppery bite of fresh arugula topped with sliced apples and pears or warm roasted root vegetables.


Makes about 1 cup

Recipe from

Southern Living

Recipe Time

Prep: 10 Minutes


1/3 cup cider vinegar
1/3 cup honey
1 teaspoon ground cinnamon
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 cup canola oil


1. Whisk together first 5 ingredients in a small bowl. Add oil in a slow, steady stream, whisking constantly until smooth. Serve immediately, or cover and chill until ready to serve. Store in an airtight container in refrigerator up to 2 weeks.

Inspired by Claudia Goodwin, Daleville, Virginia,

Southern Living

September 2008
My Notes

Only you will be able to view, print, and edit this note.

Add Note