Raspberry Vinaigrette Salad Dressing

Oil-Free Raspberry Vinaigrette Salad Dressing is vegan and gluten-freePrepare to be amazed!

That is a line from the movie Meet the Robinson’s that I whip out on occasion. This seems fitting to me.

Why? Because my boys ate several cups of a mixed green salad that was tossed in this dressing. There was some salad left that I stored in the fridge. Yes, wet salad that was doused in this dressing and they finished it off the next day because they love the dressing so much.

I call that a win and even amazing.

As you can always expect from me, this salad dressing is oil-free!

Oil-Free Raspberry Vinaigrette Salad Dressing

Ingredients

  • 1 heaping cup of fresh raspberries, if you need to use frozen allow them to thaw first
  • 1/2 cup of water
  • up to a 1/2 tsp of red wine vinegar
  • 2 Tbsp maple syrup (more or less to taste)
  • a dash of salt and pepper

Do

  1. Pour your raspberries, half of the water, half of the vinegar and maple syrup into a blender. I used my Blendtec. Add your salt and pepper.
  2. Press the pulse button and allow to process until everything liquefies. Pour in slightly more water if needed.
  3. Give your dressing a taste test. Add more vinegar and maple syrup if needed. Some berries are sweeter while others are sour so this isn’t an exact science. I made it as written above and it was perfect for us.
  4. If you adjusted your ingredients pulse again until your salad dressing reaches the right consistency and flavor.

Your salad dressing will be a beautiful raspberry color and taste slightly sweet with just enough kick.

This will make about 1 1/2 cups depending on how much water you use. Store this dressing in the refrigerator and use within 5 days.

I’ve got a lot of incredible oil-free salad dressings. You can see all of them on my Sauces, Dips and Salad Dressing Page. Don’t forget to pin them too!

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Creamy Italian Salad Dressing (Oil-Free)

Here is the deal, I need a good salad dressing for my salads. If you are like me you probably avoid the store-bought stuff too. It’s either loaded with oil, sugar, or loads of chemicals. No thanks!

My Sweet and Tangy Salad Dressing was such a big hit that I wanted to branch out. I wanted a creamy salad dressing. Most creamy dressings contain oil and even the “healthy” dressings contain nuts, often cashews. My little guy is allergic to nuts so those dressings are not an option. I’ve never been a fan of the idea of eating hundreds of calories of salad dressing in just a few spoonfuls.

Don’t worry, I have the answer. The frugal, dairy-free, nut-free, gluten-free, oil-free, easy to make with pantry staples, vegan salad dressing answer.

Creamy Italian Salad Dressing

Creamy Italian Salad Dressing (Oil-Free, Low-Fat)

Creamy Italian Salad Dressing (Oil-Free)
 
Author:
Recipe type: Salad Dressing
Ingredients
  • 1½ cup cooked white beans, drain and rinse if using canned (I cooked great Northern beans)
  • ½ cup (to 1 cup) water
  • 2-3 Tbsp fresh squeezed lemon juice
  • ½ tsp garlic powder
  • 2 tsp dried parsley
  • 1½ tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp sea salt (optional)
Instructions
  1. Warm beans slightly then place in a blender or food processor (I used my Blendtec).
  2. Pour in ½ cup water.
  3. Squeeze juice from lemon into a small dish, remove any seeds then pour juice into dressing. Start with 2 tbsp of lemon juice and add one more tablespoon of juice if needed.
  4. Dump in the rest of the spices then blend/process well.
  5. Scrap sides of container and add more water if necessary.
  6. Dressing should come out creamy and smooth. More water and spices can be added to meet your preferences.

This salad dressing can be enjoyed on salad, in wraps and even served warm on pasta (gluten-free pasta for us). Last night we served in on a garden salad to accompany our Minestrone Soup.

Since this salad dressing uses beans I recommend you enjoy it within 5 days. Don’t worry you will come up with plenty of ways to use and this recipe makes approximately  2 cups. My 5 year old ate more than his fair share on salad then asked for more to eat with a spoon.

If you need a salad dressing with a longer shelf life try my Oil-Free Sweet and Tangy Salad Dressing.

Plant-Based Diet Starter Guide

Pico de Gallo

I love homemade salsa and I make several different varieties but most of the time the simplicity and ease of Pico de Gallo win out. If you are not familiar with Pico de Gallo, it is almost like a raw, chunky version of salsa and uses similar ingredients. Salsa on the other hand is much more liquid, soupy even.

Admittedly I used to buy Pico de Gallo in the deli or produce section but those are usually full of chemicals and kinda pricy. If your family deals with multiple food allergies you can play it safe by making your own Pico de Gallo at home to avoid cross-contamination.

I top almost everything with Pico de Gallo because I can make in a few minutes and only need a knife and cutting board.

Pico de Gallo

Pico de Gallo

Ingredients

  • 1 1/2 cups diced tomatoes (I use about 3 Roma tomatoes)
  • 1/2 cup diced onion
  • 1 diced jalapeno (remove seeds if you want it less spicy)
  • optional ingredients include 2-3 cloves of minced garlic, salt to taste and juice from a lemon or lime

Do

  1. Dice tomatoes, onions and jalapenos and mix together in a bowl.
  2. Add any optional ingredients like garlic, salt, and lime juice.

Serve

Spoon Pico de Gallo onto baked potatoes, taco salads, tacos, burritos or wraps, soups, beans or grains. I also like to top my White Enchiladas, Tostadas, Mexican Casserole with Pico de Gallo. My latest recipe Bean and Potato Burritos is perfected when topped with Pico de Gallo. I have two new recipes coming up that are great on their own but pair well with Pico de Gallo.

Pico de gallo and white bean dip

Are you a salsa or Pico de Gallo fan? Do you make them yourself or buy them at the store?

Virtual Vegan Potluck: Butternut Squash & Quinoa Salad

Welcome to My Plant-Based Family and the Virtual Vegan Potluck. Today over 100 bloggers are joining forces to entice you with delicious vegan recipes. I signed up to bring a salad. I chose to incorporate two seasonal flavors, butternut squash and fresh cranberries.

If you want to start at the very beginning of the potluck go to Vegan Bloggers Unite! There are buttons at the bottom of this recipe you can follow to progress through the potluck.

Butternut Squash & Quinoa Salad with Oil-Free Cranberry Dressing

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 Ingredients for Butternut Squash & Quinoa Salad 1 serving (dressing recipe below)

  • 2-3 cups of your favorite salad greens
  • 1 cup cooked quinoa
  • 1/2 cup roasted or steamed butternut squash
  • 1 tsp freshly grated ginger
  • 2 Tbsp dried cranberries
  • 1/4 of an onion

Do

  1. Cut onions into rings and cook in a hot skillet, stirring regularly until onions are crispy.
  2. In a medium bowl mix cooked quinoa, squash and cranberries together and carefully stir in grated ginger.
  3. Spoon quinoa mixture over fresh greens. Top with cooked onions and oil-free cranberry dressing.
  4. If desired toss everything together.

Tip: My husband prefers this salad without the onion, feel free to leave it out.

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Oil-Free Cranberry Salad Dressing

Ingredients (2-4 servings)

  • 1/4 cup fresh cranberries
  • 1 Tbsp Red Wine Vinegar
  • 1 tsp freshly grated ginger
  • zest from 1 orange
  • 1/4 cup fresh orange juice
  • 2 Tbsp maple syrup
  • 1/4 cup water
  • 1/4 tsp xanthum gum

Do

  1. Put all ingredients in a blender or food processor (I used my Magic Bullet) and process until everything is smooth.
  2. Taste and add more maple syrup if it is to tart or add more water or juice if dressing is too thick.

Tip: If you don’t have xanthum gum you can get away without it if you do not add the water. The dressing will be more tart and thinner but works great in a tossed salad. You could also add a little corn starch instead.

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In previous potlucks I’ve brought Gluten-Free Pumpkin Muffins, Gluten-Free Apple Muffins and a Lentil Shepherds Pie. If you are just stopping in today for the potluck feel free to look around, maybe checkout my Recipe Page. It is full of Whole Food, Plant-Based Recipes that are oil-free and mostly Gluten-Free.

You can go backward in the potluck to 86 Lemons by clicking the Go Back button below; or journey forward to In Fine Balance by clicking the Go Forward button.

 

Oil-Free Blueberry Vinaigrette

Are you passionate about blueberries? If so, I have a recipe for you! This Oil-Free Blueberry Vinaigrette is a game changer. It is quick and easy to make with no added junk! You hear that? Guilt-Free!

Blueberry Vinaigrette

Oil-Free Blueberry Vinaigrette

Ingredients

  • 1/2 cup fresh blueberries
  • 1 Tbsp red wine vinegar
  • 1 Tbsp water
  • 1/8 tsp onion powder
  • dash of black pepper

Do

  1. Add all ingredients to a blender/food processor (I used my Magic Bullet) and whiz until smooth.
  2. Allow to rest for a few minutes to congeal.

Serve

This Oil-Free Blueberry Vinaigrette salad dressing is amazing on spinach and mixed greens. I paired it with red onions and blueberries for an amazing salad that even my kids loved. Freshly sliced nectarine are a fun addition too (I forgot to add them before I took the picture).

For more variety try my Sweet & Tangy Oil-Free Salad Dressing! It’s popular on Pinterest and one reader with a restricted diet said it was “life changing” I can’t think of a better compliment.

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