Jan
04

10 Simple Recipes For No-Oil Vegan Salad Dressings

Salads are so easy to make, and they’re also great vehicles for incorporating a variety of vegetables into your diet. However, it is most unfortunate when the health benefits of eating salads are sabotaged by dressings loaded with fats and oils. This is why I am providing you with ten simple recipes for no-oil vegan salad dressings. So go ahead, make a decadent salad and enjoy them with the knowledge that they are truly healthy.

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PIQUANT DRESSING

From Healthy Eating for Life for Women by Kristine Kieswer; recipe by Jennifer Raymond, M.S., R.D.

Makes 1/2 cup

Ingredients:

  • 1/4 cup seasoned rice vinegar
  • 1/4 cup salsa
  • 1 garlic clove, pressed

Directions:

Whisk all the ingredients together.

http://www.jdoqocy.com/click-7674335-12457733-1450745138000

CREAMY DILL DRESSING

From Healthy Eating For Life to Prevent and Treat Cancer by Vesanto Melina, M.S., R.D.; recipe by Jennifer Raymond, M.S., R.D.

Makes about 1 1/2 cups

Ingredients:

  • 1 12.3-ounce package firm silken tofu
  • 2 tablespoons lemon juice
  • 3 tablespoons seasoned rice vinegar
  • 1 tablespoon cider vinegar
  • 1 teaspoon garlic granules or powder
  • 1/2 teaspoon dried dill weed
  • 1/4 teaspoon salt

Directions:

Combine all ingredients in a food processor or blender. Blend until completely smooth, 1 to 2 minutes. Store any extra dressing in an airtight container in the refrigerator.

http://www.tkqlhce.com/click-7674335-12394811-1447099890000

BALSAMIC VINAIGRETTE

From Healthy Eating For Life to Prevent and Treat Cancer by Vesanto Melina, M.S., R.D.; recipe by Jennifer Raymond, M.S., R.D.

Makes 1/4 cup

Ingredients:

  • 2 tablespoons balsamic vinegar
  • 2 tablespoons seasoned rice vinegar
  • 1 tablespoon ketchup
  • 1 teaspoon stone-ground mustard
  • 1 garlic clove, pressed

Directions:

Whisk vinegars, ketchup, mustard, and garlic together.

http://www.tkqlhce.com/click-7674335-12387288-1446148755000

FAT-FREE VINAIGRETTE

From Fat-Free & Easy by Jennifer Raymond

Makes about 1/2 cup

Ingredients:

  • 1/2 cup seasoned rice vinegar
  • 1-2 teaspoons stone-ground or Dijon mustard
  • 1 garlic clove, crushed or pressed

Directions:

Whisk all ingredients together.

http://www.jdoqocy.com/click-7674335-11983423-1446682984000

ORIENTAL SALAD DRESSING

From The McDougall Quick and Easy Cookbook by John A. and Mary McDougall

Makes 3/4 cup

Ingredients:

  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 1/4 cup water
  • 1/4 teaspoon minced fresh garlic
  • 1/4 teaspoon minced fresh ginger

Directions:

Combine all ingredients in a covered jar. Shake to mix. Store in a covered jar in the refrigerator.

Variation: To make this into a Dijon-oriental dressing, add 2 teaspoons Dijon mustard.

http://www.anrdoezrs.net/click-7674335-10480527-1447969879000

McDOUGALL’S VINAIGRETTE DRESSING

From The McDougall Quick and Easy Cookbook by John and Mary McDougall

Makes 3/4 cup

Ingredients:

  • 3 tablespoons plain non-dairy yogurt
  • 3 tablespoons orange juice
  • 3 tablespoons chopped fresh cilantro or parsley
  • 2 tablespoons water
  • 2 tablespoons white wine vinegar
  • 2 tablespoons lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground cumin

Directions:

Combine all ingredients in a covered jar. Shake to mix. Use at once or refrigerate for later use.

http://click.linksynergy.com/fs-bin/click?id=9IDTvXNwk9A&offerid=230986.277&subid=0&type=4">

HUMMUS SALAD DRESSING

From Prevent and Reverse Heart Disease by Dr. Caldwell B. Esselstyn, Jr., M.D.

Makes 1/4 cup

Ingredients:

Directions:

Mix and pour over greens.

http://www.jdoqocy.com/click-7674335-12457740-1450745415000

JANE’S 3, 2, 1 SALAD DRESSING

From Prevent and Reverse Heart Disease by Dr. Caldwell B. Esselstyn, Jr., M.D.

Makes about 1/3 cup

Ingredients:

  • 3 tablespoons balsamic vinegar
  • 2 tablespoons mustard of choice
  • 1 tablespoon maple syrup

Directions:

Mix all ingredients in a small bowl and whisk until smooth. 

http://www.tkqlhce.com/click-7674335-12453617-1451945639000

CREAMY CILANTRO-GARLIC DRESSING

From The Starch Solution by Dr. John A. McDougall and Mary McDougall

Makes about 2 cups

Ingredients:

  • 1 package (12.3 ounces) silken tofu, drained in a fine-mesh strainer
  • 1/2 cup rice wine vinegar
  • 1/4 cup regular or reduced-sodium soy sauce
  • 2-3 cloves garlic, crushed or minced
  • 1/2 bunch fresh cilantro

Directions:

Combine the tofu, vinegar, soy sauce, and garlic in a blender or food processor and blend or process until smooth. Add the cilantro and process again just until the cilantro is chopped.

Pour the dressing into a jar, cover, and refrigerate for at least 1 hour or up to 5 days. 

http://www.jdoqocy.com/click-7674335-12252993-1442956052000

MAPLE-MUSTARD DRESSING

Recipe by Julieanna Hever from Forks Over Knives Cookbook

Ingredients:

  • 1 cup cooked cannellini beans
  • 2 tablespoons tahini
  • 2 tablespoons stone-ground or Dijon mustard
  • 2 tablespoons nutritional yeast
  • 1 to 2 tablespoons low-sodium soy sauce, or Bragg’s Liquid Aminos
  • 1 tablespoon 100% pure maple syrup

Zest and juice of 1 lemon

Directions:

In a blender, combine the cannellini beans, tahini, mustard, nutritional yeast, soy sauce, maple syrup, lemon zest and juice, and 1/4 cup water, and blend on high until smooth. Add more water as need to achieve a smooth consistency.

http://www.jdoqocy.com/click-7674335-12247569-1447969879000

For the record, I have been topping my salads with the Hummus Salad Dressing every day for about one week, and I’m totally hooked!

http://www.jdoqocy.com/click-7674335-12265194-1447969879000

For more fabulous blog posts:

Enjoy!

Debby

xoxox

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Comments

  1. Thank you for sharing this wonderful list of dressings. That hummus salad dressing is fabulous! :)

  2. Loved your ideas about fat free salad dressings.

    The last recipe for Maple-Mustard Dressing includes two tablespoons of tahini, which is over 50% fat (16 grams) and has 188 calories.

    I’m sure it can be modified without using tahini.

    Enjoy!!!

  3. These look amazing and easy, can’t wait to try some of these. Just wondering the shelf life of these dressings? Thanks

  4. Hey there!

    Just wondering if you prefer the Dijon or the normal mustard in the hummus dressing?

    • Hi Lisa,
      I prefer Dijon or a brown spicy mustard because I love a rich flavor! I even use wasabi mustard or sriracha mustard, even horseradish mustard sometimes. Even though these are super spicy, the hummus cuts the sharpness down and the flavor remains! Thanks for reading and commenting!

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