:chef: Oil-Free Salad Dressing recipes wanted. - VeggieBoards
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#1 Old 06-24-2018, 07:35 PM
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:chef: Oil-Free Salad Dressing recipes wanted.

So... I have been slowly transitioning to a WFPB vegan diet as described in Dr. Fuhrman's Eat To Live.

Eating lots of salads. So far I have just been buying oil-free salad dressings in the store. But I would like to save some money and start making my own.

I know I could just search the internet and find some. But I'm pretty new to this forum so I thought I would check out the expertise here and see if I could get some suggestions. Mostly looking for easy to make recipes.

Thanks in advance.
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#2 Old 06-24-2018, 07:41 PM
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Quote:
Originally Posted by Mr. H. View Post
So... I have been slowly transitioning to a WFPB vegan diet as described in Dr. Fuhrman's Eat To Live.

Eating lots of salads. So far I have just been buying oil-free salad dressings in the store. But I would like to save some money and start making my own.

I know I could just search the internet and find some. But I'm pretty new to this forum so I thought I would check out the expertise here and see if I could get some suggestions. Mostly looking for easy to make recipes.

Thanks in advance.



Balsamic vinegar is a pretty good salad dressing, all by itself. It's so popular that even the regular supermarket brands are selling it. You can get Pompeian at Target and similar stores.




_________

Specific recommendations for a healthy diet include: eating more fruit, vegetables, legumes, nuts and grains; cutting down on salt, sugar and fats. It is also advisable to choose unsaturated fats, instead of saturated fats and towards the elimination of trans-fatty acids."
- United Nations' World Health Organization
http://www.who.int/topics/diet/en/

Last edited by David3; 06-24-2018 at 07:44 PM.
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#3 Old 06-25-2018, 02:10 PM
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here is one I found

2-Minute Oil-Free Balsamic Dressing

Prep time 2 minutes
Makes 2 tablespoons

Instructions
Combine all ingredients with 2 teaspoons water in a jar or Tupperware container. Close lid, and shake for a few seconds to mix well.

Ingredients

2 teaspoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon nutritional yeast
¼ teaspoon dried basil (or other dried herbs)
sea salt and freshly ground black pepper
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#4 Old 06-25-2018, 06:46 PM
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Vegetarian Journal May/June 1999


Flavorful Salad Dressings Without the Oil!

http://www.vrg.org/journal/vj99may/99maysalad.htm


by Mary Clifford, RD

------------------------------------------------------------------------

Early Romans are said to have dressed salads only with salt. In fact,
the word "salad" means "something salted" in Latin. But early salads
were slightly different than the mixed raw greens that we would
recognize as salads today. "Modern" salads date back only to about the
Middle Ages. Cookbooks of that time often refer only to dressings of
oil, vinegar, and salt, with the emphasis on the oil. That fits
perfectly with an old Spanish proverb that advises anyone making a salad
to be a spendthrift for oil, a miser for vinegar, a statesman for salt,
and a madman for mixing. But salad dressings don't have to be
overpowered with oil to add flavor. A peek in your kitchen cupboard will
likely find plenty of savory ingredients to adorn any salad. Here are a
few ideas to get you started; these dressings are easily doubled or
tripled.

------------------------------------------------------------------------


Recipes


*Balsamic Vinaigrette*
*(Makes about .5 cup, or four 2-Tablespoon servings)*

/Strictly speaking, vinaigrette is a marriage of oil and vinegar. While
this/
/recipe has no oil, it will add a lovely flavor to fresh greens./

1/3 cup balsamic vinegar
1/4 cup apple cider vinegar
2 Tablespoons orange juice
1 Tablespoon water
2 teaspoons prepared mustard

Combine all ingredients.

Total calories per serving: 26
Fat: <1 gramCarbohydrates: 6 grams
Protein: <1 gramSodium: 36 milligrams
Fiber: <1 gram

------------------------------------------------------------------------

*Italian Dressing*
(Makes about 1/3 cup, or three 2-Tablespoon servings)
/This dressing is terrific!/

1/4 cup red-wine vinegar
2 Tablespoons apple juice concentrate
1 Tablespoon lemon juice
1/2 teaspoon dried minced onion
1/4 teaspoon oregano
1/4 teaspoon basil
Pinch of thyme
Pinch of garlic powder

Combine all ingredients. Refrigerate at least 1 hour before serving to
allow flavors to blend.

Total calories per serving: 23
Fat: <1 gram
Carbohydrates: 6 grams
Protein: <1 gram
Sodium: 4 milligrams
Fiber: <1 gram

------------------------------------------------------------------------

*Tamari-Ginger Dressing*
(Makes about 1/2 cup, or four 2-Tablespoon servings)
/Great with strong or bitter greens./

1/4 cup apple juice concentrate
3 Tablespoons rice vinegar
1 Tablespoon tamari
1/2 teaspoon finely chopped fresh ginget

Combine all ingredients. Refrigerate at least 1 hour before serving to
allow flavors to blend.

Total calories per serving: 32
Fat: <1 gram
Carbohydrates: 8 grams
Protein: 1 gram
Sodium: 256 milligrams
Fiber: 0 grams

------------------------------------------------------------------------
*Garlicky-Tomato Dressing*
(Makes about 1/4 cup, or two 2-Tablespoon servings)
/This dressing is simple to prepare./

1/4 cup vegetable juice
1 teaspoon lemon juice
1 small clove garlic, finely chopped
1/4 teaspoon Italian seasoning

Combine all ingredients. Refrigerate at least 1 hour before serving to
allow flavors to blend.

Total calories per serving: 8
Fat: <1 gram
Carbohydrates: 2 grams
Protein: <1 gram
Sodium: 103 milligrams
Fiber: <1 gram

------------------------------------------------------------------------

*Creamy Onion-Dill Dressing*
(Makes about .5 cup, or four 2-Tablespoon servings)
/Enjoy this delicious dressing./

6 ounces lowfat silken tofu
2 teaspoons lemon juice
1 Tablespoon dried minced onion
1 teaspoon snipped fresh dill

Blend all ingredients until smooth.
Total calories per serving: 22
Fat: <1 gram
Carbohydrates: 2 grams
Protein: 3 grams
Sodium: 3 milligrams
Fiber: <1 gram

------------------------------------------------------------------------

*Maple-Mustard Vinaigrette*
(Makes about 1/3 cup, or three 2-Tablespoon servings)
/Try hearty, stoneground mustard here./

1/4 cup apple-cider vinegar
4-5 teaspoons maple syrup
1 teaspoon prepared mustard

Combine all ingredients.

Total calories per serving: 23
Fat:<1 gram
Carbohydrates: 7 grams
Protein: <1 gram
Sodium: 23 milligrams
Fiber: <1 gram

------------------------------------------------------------------------

*/Mary Clifford is a dietitian in Roanoke, Virginia. She is a regular
contributor to Vegetarian Journal./*

------------------------------------------------------------------------

My Blog: beforewisdom.com
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#5 Old 06-25-2018, 06:53 PM
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Many vegan registered dieticians say that avoiding oil is healthy, but that some source of fat from vegan whole foods is still needed to absorb the nutrients from greens.

For example, dressings made out of avocados, tahini, blended nuts, blended seeds etc.

I highly recommend this book, more vegan sauces and salad dressings than you can shake a stick at and plenty of practical tips for how to throw meals together with them

https://www.amazon.com/Saucy-Vegetar.../dp/1570670919

My Blog: beforewisdom.com
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