Tuesday, September 13, 2011

Help! Send Me Your Oil-Free Salad Dressing Recipes

Probably the most frequent request I get as a no-oil Plant-strong blogger is "Help, I need a great no-oil salad dressing recipe." While there are many no-oil dressing recipes sprinkled throughout my hundreds of blog postings, I thought it would be a good idea to do a post on this subject and this subject alone.

So I'm asking for your help. I want to create a large list of no-oil salad dressing recipes, easily printable of course. I will post the recipes that have already been featured on HGK, and any that you submit to me within the next couple of days. If you are a blogger, please include your url so I can give you a shout out. Oh, and if the recipe is not your original creation, ie it's from a book or other site, I must publish the author's name, so please send that information along as well.

Please send recipes to healthygirlskitchen@gmail.com

I think we can all benefit from a master list like this.

Thanks in advance for your help!


lindsey solganik said...

I don't have exact measurements/ratios, we just go by the bottle we make it in. but we use tachina (the kind without water added), apple cider vinegar, tomato paste(no salt added), and season with garlic and onion powder, and a little basil and oregano - so yum!

Anonymous said...

i'm sorry - tachina?


i'd never heard of it, so i googled. please point me in the right direction! :)

Barbara said...

I can't wait for this list!

Wendy said...

tachina = tahini

It's an ethnic way of saying tahini, which is either toasted or raw ground sesame seeds. You can purchase it at any grocery store.

Sharon said...

I got this from a former Japanese exchange student:

Equal parts:

Crushed onion
Rice Vinegar
Sweet Saki
Soy Sauce


Anonymous said...

This recipe is from an early Nathan Pritikin book.

Italian Dressing

1/2 cup freshly squeezed lemon juice
1/2 cup salad vinegar (i use rice vinegar)
1/4 cup frozen apple juice concentrate
1/4 cup water
2 green onions, chopped
1/4 tsp. dried sage
1/4 tsp. garlic powder

Combine all ingredients.

I found flavors are better on the second day.

pomegranate said...

Neal Barnard's roasted red pepper vinagrette. I use aged balsamic in mine- yum! See the link:


Anonymous said...

fantastic posts this week Wendy! I can't tell you how much you have me overcome my obessions with food. I have really grown in my 'food maturity' since discovering your site. Know that you are helping so many of us!!! With Gratitude to you.....

me_again said...

Supreme an orange for salad, then squeeze out all juice from remaining orange into small bowl. Add equal amount (+/-) raspberry vinegar or rice vinegar, equal amount (+/-) water, some minced onion or shallot, few shakes Mrs Dash seasoning, small amount of your favorite sweetner - Whisk together. (This really compliments a salad that includes the orange slices and a few raisins, plus what ever else you might like in your salad)

Megan in Portland said...

The original recipe calls for some oil, but I just skipped it and never missed it (i made it both ways and honestly can't tell the difference)! This is a great starting point for other flavor combinations. I've made a southwest version that was wonderful on a taco salad.


Creamy Vegan Ranch Dressing
makes about 2 cups

15 ounces silken tofu, drained/squeezed dry
1/3 cup apple cider vinegar
3/4 tsp celery seed
3/4 tsp coriander
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp fine black pepper
1/4 tsp cayenne
2 Tbsp maple syrup - grade b (start with 1 Tbsp and add to taste, I found 2 was too sweet)
salt to taste

Jos said...


My favorite dressing of all time is the Hummus Salad Dressing in Dr. Esselstyn's book "Prevent and Reverse Heart Disease".
It goes so well with green lettuce salads, any other salads (tomato, cucumber, artichoke,celery, etc) and rice or grains salad. Tangy and delicious! It sticks well to lettuce leaves. I always have a container with some of this dressing in my fridge.

If too thick dilute it with a little water or orange juice to desired consistency.

The recipe indicates no tahini hummus for a fat free recipe but regular hummus can be used.

Hummus Salad Dressing

- 2 heaping tablespoons no tahini hummus
- 2 tablespoons balsamic vinegar or vinegar of choice
1/2 teaspoon mustard of choice

Mix and use or refrigerate for later use.

Makes 1/4 cup


Shannon said...

I love the ideas. Can't wait to see more!

Rosemary Evergreen said...

I often just use lemon or lime juice or tamari. With lots of flavorful ingredients, a salad doesn't need an elaborate dressing.

ally g said...

I just made Appetite for Reduction's Green Goddess Garlic Dressing... and I would have been happy taking a bath in it. Delicious

2-3 average sized cloves of garlic
1/2 C fresh chives
1/2 cup fresh parsley
3 T tahini
2 T nutritional yeast
1 T miso
1/3 C water
2 T fresh lemon juice
1/2 t salt

Pulse the garlic, the chives, and the parsley in a food processor to chop everything up. Add the remaining ingredients and blend until very smooth. Use a rubber spatula to scrape down the sides a few times. Now adjust to your liking. More salt, more garlic, you can thin the dressing with a 1 or 2 T of water. Note, it will thicken a bit as it's refrigerated, so if it appears thin, don't worry!

Jen said...

Thanks, Wendy! Can't wait to get this list! If people have any favorite veggie combos that work well with dressing flavors, would love to see their recommendations.
As always, you are once again brilliant in your advice and blog offerings.

This is almost fat free. Was serving curried lentil soup and only had 1/2 head of romaine, so added julienned bok choy to make larger salad. This sweet dressing helped cut bitterness of greens and was an instant family favorite. Added red bell pepper, scallions & orange segments.

2 tsp Major Grey's Mango Chutney
1.5 tsp Apricot Jam
1.5 tsp Dijon Mustard
1.5 tsp Real Hellman's Mayo
1 TBSP almond, soy or skim milk to thin

Jen said...

Easy out of a jar:

TJ/365 Salsa Verde or
Green Mountain Gringo Salsa

Use on taco-style salad.

Kimber said...

I just made the first dressing with the tahini and tomato past. I used a can of diced tomatoes because that is what I had and a bunch of fresh basil. It turned out really well. I also threw in some sun dried tomatoes too. Thanks! I didn't realize how easy it was to make your own oil-free dressings at home.


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