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10 Simple Recipes for Oil-Free Vegan Salad Dressings!

August 22, 2018

 

 

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