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.

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.

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.

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.

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.

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.

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.

HUMMUS SALAD DRESSING

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

Makes 1/4 cup

Ingredients:

• 2 heaping tablespoons no-tahini, no-oil hummus (I love the Good Neighbors Organic No Fat Simply Zero Hummus)
• 2 tablespoons balsamic vinegar or vinegar of choice
• 1/2 teaspoon mustard of choice

Directions:

Mix and pour over greens.

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. 

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. 

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.

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!

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Enjoy!

Debby

xoxox