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Bone Broth Salad Dressing


This recipe makes an all-purpose salad dressing that you can use on raw or cooked vegetables and/or over meat and poultry. The broth super-charges the dressing nutritionally and gives it a rich umami (savory) flavor, that will make everything taste even better. In this photograph, the dressing is drizzled over roasted asparagus and flowering chives, sprinkled with sunflower seeds.

  • Duration
  • Prep Time
  • 4Servings


  • ¼ cup cooled bone broth (any kind)
  • ¼ cup raw apple cider vinegar
  • ¼ cup extra virgin olive oil
  • 2 tablespoons Dijon mustard
  • 2 teaspoons mellow/white miso
  • 1-2 teaspoons raw honey or silan (to taste)
  • Sea salt and black pepper, to taste


1. Prepare Bone Broth.

2. Mix all ingredients together with/in an immersion or conventional blender. Can be made 3 days in advance, keep covered and refrigerated until ready to use.