Summer is here, and it's time to break out the fresh and fruity salad dressings! Making plant-based salad dressings free of oil, salt and sugar can be easy, especially with a template. Find one below as well as 5 vinaigrette dressing recipes.
Vinaigrette dressings are beloved for their sweet, spicy and tangy combinations. They are typically made of vinegar and oil, flavored with herbs and spices. But oil isn't necessary to create a delicious vinaigrette. When creating your own recipes, it may be helpful to start with the below template for ideas and ratios. Feel free to use something from each category or pick and choose to fit your tastes.
Fruit: Try berries, apples, pears, citrus, stone fruit, grapes, pomegranates, or avocado. Dates and raisins are also a great addition along with fresh fruits. Suggestion: ½ cup fresh fruit; 1 tablespoon raisins or 1-2 dates.
Vegetables: Try some soft vegetables, such as cucumbers or tomatoes, as well as zucchini or bell pepper. Suggestion: ¼ to a ½ cup.
Vinegar: Use your favorite. I use brown rice and apple cider vinegars most often. Watch out for seasoned and balsamic vinegars, as they often contain sugar, salt and/or sulfites. Suggestion: 1-2 tablespoons.
Nuts/seeds: A little nuts or seeds go a long way to create rich, tasty dressings. Try these nuts: cashew, walnut or pecan; and these seeds: hemp, sesame, sunflower, chia or pumpkin. Suggestion: 1 tablespoon.
Onion/garlic: Add a little kick with the addition of some fresh onion, shallot or garlic. Suggestion: 1 tablespoon chopped onion/shallot or ¼-1/2 teaspoon freshly minced garlic.
Fresh herbs: I just love fresh herbs in dressings. Try basil, parsley, cilantro, scallions, chives, oregano or tarragon. Suggestion: 1-2 tablespoons chopped (less for more lively herbs like oregano and tarragon).
Additionally, you may like to add some prepared mustard (Dijon or stone-ground), minced fresh ginger, citrus zest, or black pepper. Have fun, and if you come up with an amazing combination or two, please share it in the comment section below.
These recipes make about 1 cup of dressing, but simply double them to make more. Store in the refrigerator for up to 5 days. Shake before using each time.Print Print Print Print Print