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The Big List of Oil-free Salad Dressings, Take 2

I have two blog postings that have gone practically viral:

The first is “The Big List of Green Smoothies.”

The second is “The Big List of No-oil Salad Dressings.”

Both of these posts were created about two years ago, and it appears that they have been very valuable resources for the entire Whole Food Plant Based community. The posts are really a group effort–I ask for your recipes, you leave them in the comments section, and then I compile them in a printable list for everyone to print, store and use regularly.

So the other day when I received this comment on the blog–

Elaine St-Onge has left a new comment on your post “The Big List of No-oil Salad Dressings“: 


Love and have tried most of these dressing by now, do you have anymore?


Can we get a new dressing list?
I am absolutely in love with your site!


Thanks a million!

–I thought to myself, “Is it really time to do Volume II of the oil-free dressings list?”

And I think it is. So here’s how it works:
Leave a comment on this blog posting with the recipe or recipes of your favorite oil-free salad dressings. You know, your go-to, craveable salad dressings that are free of processed oils (no olive oil, coconut oil, etc.). 
If you didn’t create the recipe yourself, please cite the recipe author in the title of the dressing (ie, Chef Aj’s Balsamic Vinaigrette or Jane Esselstyn’s Asian Dressing). I will make sure that it’s okay to reprint that recipe and then I will compile all of the recipes into one printable document. 
Don’t worry if the recipe was already a part of Volume I. In my opinion, if a recipe makes it into both documents, that means it must be really, really great.
I’ll get us started. My current favorite dressing is simple and easy and can be made entirely fat free if you prefer. It’s a Dr. Barnard recipe.
Dr. Barnard’s Roasted Red Pepper Vinaigrette

1 large roasted red pepper (I use jarred)
1 clove garlic
2 tbsp balsamic vinegar
1/8 tsp salt
1/4 tsp pepper
1/2 tsp fresh thyme leaves (or 1/4 tsp dried)
optional and my own addition: a few walnuts
Place all ingredients into a blender or food processor and blend until smooth.
So, gang, let’s go to town and make this bigger and better than ever! Please leave a comment on this blog posting with the recipe or recipes of your favorite oil-free salad dressings.
Sadly, all blog post comments prior to February 5, 2017 were removed as part of The Healthy Girl's Kitchen website renovation. Thank you for your understanding.

Comments

  1. Here’s my favorite Caesar Salad dressing from Food52, a bit complicated but delicious:
    1/2 cup raw cashews, soaked overnight and drained
    3 to 4 tablespoons freshly squeezed lemon juice, to taste
    2/3 cup water
    1 1/2 teaspoons kelp or dulse granules (find these at a health food store)
    1 large garlic clove, minced
    1 tablespoon mellow white miso
    1/2 teaspoon salt
    1/2 teaspoon Dijon mustard
    4 tablespoons nutritional yeast, divided
    To prepare the dressing, transfer the cashews, lemon juice, water, kelp or dulse granules, garlic, miso, salt, mustard, and two tablespoons of nutritional yeast to a blender and blend until smooth. Start with 3 tablespoons of lemon juice and adjust as needed—my preference is for a tart dressing, but use your judgment.

    Reply

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