Are you looking for a good Oil-Free Salad Dressing? Look no further! This quick and easy Creamy Italian Salad Dressing is made with mostly pantry staples.
If you are like me you need a good salad dressing and probably avoid the store-bought stuff because either loaded with oil, sugar, or loads of chemicals.
This oil-free salad dressing uses:
- white beans
- lemon juice
My Sweet and Tangy Salad Dressing was such a big hit that I wanted to branch out. It was good but a little thin. I wanted a creamy salad dressing.
Most creamy dressings contain oil and even the healthy dressings contain nuts, often cashews. If you have to limit nut or avoid them all together, 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.
If you are looking for a salad dressing that is frugal, dairy-free, nut-free, gluten-free, oil-free and easy to make with pantry staples, then you need to try this salad dressing.
Creamy Italian Salad Dressing (Oil-Free, Low-Fat)
- 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)
- Warm beans slightly then place in a blender or food processor (I used my Blendtec).
- Pour in ½ cup water.
- 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.
- Dump in the rest of the spices then blend/process well.
- Scrap sides of container and add more water if necessary.
- Dressing should come out creamy and smooth. More water and spices can be added to meet your preferences.
This recipe makes about 2 cups of salad dressing. Since it's low fat, you can eat as much as you want.
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. Or, if you want a salad dressing that’s bursting with flavor you need to try my Oil-Free Raspberry Vinaigrette Salad Dressing.