My Plant-Based Family

Eating Whole Food, Plant-Based Diet recipes, On a Budget.

oil free salad dressing

Raspberry Vinaigrette Salad Dressing

by 15 Comments

Oil-Free Raspberry Vinaigrette Salad Dressing is my family’s favorite salad dressing. Sweet and tangy, this salad dressing is everything you need to take your salad up a notch.

Oil-free Raspberry Vinaigrette

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My boys love salad but used to be suspicious of salad dressings. They love this Raspberry Salad Dressing. When I make this, they eat big salads and are more adventurous with the salad ingredients.

This Oil-Free Raspberry Vinaigrette is the only salad dressing my husband requests. It’s definitely husband and kid approved!

Oil-free Raspberry Vinaigrette!

If you are new to eating a whole food plant-based diet, you’ve probably discovered how hard it is to find a good, oil-free salad dressing. Without oil, many salad dressings are thin and watery. Not this dressing!

Even though raspberries are low in pectin, they have enough to help thicken this Raspberry Dressing without the need to add extra thickening ingredients. It’s a vegan salad dressing with no added fat that tastes really good!

Oil-free Raspberry Vinaigrette!

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.

Yield: 4

Raspberry Vinaigrette Salad Dressing

oil-free raspberry salad dressing

This sweet and tangy oil-free, whole food salad dressing is vegan and gluten-free. Get your family eating more salad than ever before with this Oil-free Raspberry Vinaigrette!

Prep Time 10 minutes
Total Time 10 minutes

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

Instructions

  1. Pour your raspberries, half of the water, half of the vinegar and maple syrup into a blender. 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.

Notes

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.

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We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo
Category: Sauces, Dips, and Salad Dressings

More Oil-Free Salad Dressings

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 but other than this Raspberry Salad Dressing, these are my favorites!

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Creamy Italian Salad Dressing (Oil-Free)

by 41 Comments

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.

Creamy Italian Salad Dressing

If you are like me you need a good salad dressing. I usually avoid the store-bought stuff because they can be loaded with oil, sugar, or loads unrecognizable ingredients.

Creamy Italian Salad Dressing ingredient. White beans, spices and lemon juice.

This oil-free salad dressing uses:

  • white beans
  • spices
  • lemon juice
  • water

My Sweet and Tangy Salad Dressing was such a big hit that I wanted to branch out. It was good but 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 nuts or avoid them all together, those dressings are not an option. This salad dressing uses white beans to provide the creamy base, that is perfect for people with nut allergies.

Creamy Italian Salad Dressing

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)

Yield: 2 cups

Oil-Free Creamy Italian Salad Dressing

Creamy Italian Salad Dressing

The budget-friendly, dairy-free, nut-free, gluten-free, oil-free salad dressing is easy to make with pantry staples!

Enjoy it on salad, wraps and even served warm on pasta!

Prep Time 5 minutes
Total Time 5 minutes

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.

Notes

This recipe makes about 2 cups of salad dressing. Since it's low fat, you can eat as much as you want.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo
Category: Sauces, Dips, and Salad Dressings

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 white 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.

Oil-Free Creamy Italian Salad Dressing

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.

Pico de Gallo

by 13 Comments

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 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.

What is Pico de Gallo vs Salsa?

The main difference between salsa and Pico de Gallo is that salsa has a bit more liquid, is slightly pureed, and sometimes cooked. Whereas Pico de Gallo is always fresh and never pureed. 

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

How to Make Pico de Gallo

Ingredients

  • 4 Beefsteak Tomatoes, diced 
  • 1 Red Onion, diced 
  • 1 Jalapeno pepper 
  • ⅓ cup Cilantro, finely chopped 
  • 1 clove Garlic, minced 
  • 1 ½ tablespoons Lime Juice 
  • ½ teaspoon Salt

Instructions

Step 1 – Chop

Start making this salsa by making sure all of the vegetables and herbs are finely chopped or diced. 

Step 2 – Mix

Add all of the ingredients to a bowl and mix well. 

Step 3 – Set

Allow the mixture to set for about 10 minutes.

Step 4 – Stir

Stir and enjoy!

Ways to Serve Pico de Gallo

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.

Eat it as a dip with your favorite tortilla chips, or on top of crostini and more! 

Storage

Pico de Gallo can be stored in an airtight container for up to 5 days in the refrigerator. Good luck having leftovers though!

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

More Fresh Salsa and Dip Recipes

If you like this Pico de Gallo, you’ll love these other plant based recipes:

Yield: 3 1/2 cups

Pico de Gallo

Pico de Gallo

This Pico de Gallo is fresh, easy to make, and absolutely delicious! You will love using this as a dip with tortilla chips, or adding it as a topping to burritos, tacos, or nachos!

Prep Time 5 minutes
Additional Time 10 minutes
Total Time 15 minutes

Ingredients

  • 4 Beefsteak Tomatoes, diced
  • 1 Red Onion, diced
  • 1 Jalapeno pepper
  • ⅓ cup Cilantro, finely chopped
  • 1 clove Garlic, minced
  • 1 ½ tablespoons Lime Juice
  • ½ teaspoon Salt

Instructions

  1. Start making this salsa by making sure all of the vegetables and herbs are finely chopped or diced. 
  2. Add all of the ingredients to a bowl and mix well. 
  3. Allow the mixture to set for about 10 minutes. 
  4. Stir again and enjoy!  

Notes

Store in an airtight container in the refrigerator for up to 5 days.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo

Virtual Vegan Potluck: Butternut Squash & Quinoa Salad

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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

by 7 Comments

Try this oil-free blueberry vinaigrette recipe to change up your salad routine. Just toss five ingredients in a blender or food processor, and you’ve got a flavorful (and colorful!) salad dressing without any additives.

While they are often enjoyed fresh or baked into delicious desserts, blueberries can also shine in unexpected places, like homemade salad dressings.

Blueberries taste like summer to me. There is something about fresh berries that reminds me of running barefoot in the warm sun. With no cooking involved to heat up the house, it’s a perfect choice.

Packed with antioxidants and natural sweetness, this dressing is not only a treat for your taste buds but also a nourishing addition to your salad.

Can I Use Frozen Blueberries?

Yes, you can use frozen blueberries to make homemade blueberry vinaigrette. Just let them thaw before following the recipe. Your salad dressing will have the same great taste!

How to Make 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

Instructions

Step 1 – Blend

Add all ingredients to a blender/food processor and whiz until smooth.

Step 2 – Rest

Allow to rest for a few minutes to congeal. Then drizzle the blueberry vinaigrette generously over your favorite salad and toss to coat evenly.

Serve

This salad dressing is amazing on spinach and mixed greens. I paired it with walnuts and mandarin oranges for an amazing salad that even my kids loved. Freshly sliced nectarine would be a lovely choice as well.

Experiment with different salad combinations to find your perfect pairing, and enjoy the perfect balance of sweetness and acidity.

Storage

Store any leftover blueberry vinaigrette in an airtight container in the refrigerator for up to 5 days. Just give it a shake before serving.

More Plant Based Salad Dressing Recipes

Yield: 2 Servings

Oil-Free Blueberry Vinaigrette

Oil-Free Blueberry Vinaigrette

Oil-free, plant based blueberry vinaigrette is packed with blueberry flavor and free of additives.

Prep Time 3 minutes
Additional Time 3 minutes
Total Time 3 minutes

Ingredients

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

Instructions

  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.

Notes

Serve on spinach or mixed greens. Pairs well with freshly sliced nectarine.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo

Sweet & Tangy Salad Dressing (oil-free)

by 47 Comments

A sweet and tangy salad dressing is the secret to getting my kids (and myself) to eat mounds of greens. This recipe is oil-free, simple and versatile for a variety of uses.

I make this salad dressing with pantry staples so it’s inexpensive and lasts a long time. Did I mention it’s oil-free, gluten-free and vegan? This is a recipe you can feel good about serving and eating.

Easy Tangy Salad Dressing

When I say this dressing is easy, I mean it! Just throw everything in a blender for a few seconds, and it comes out perfect every time. You can’t mess it up.

Of course you can add the sweet and tangy dressing to a traditional green salad, but don’t be afraid to get creative. It is a great addition to wraps, noodles and grain salads too.

Best Tangy Dressing

As the name suggests, the flavors in this dressing are both sweet and tangy. You can adjust the ingredients to suit individual preferences, but my family loves the balance of the original recipe.

Balancing the opposing flavors also makes it easier to accommodate all kinds of dishes from salads to grains to noodles. It truly goes with everything!

How to Make Sweet & Tangy Salad Dressing

Ingredients

  • 3 Tbsp apple cider vinegar
  • 3 Tbsp maple syrup or agave nectar
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried parsley
  • 1/8 tsp dried paprika
  • 1/4 tsp dried dill
  • 1/2 tsp Italian seasoning
  • 2 oz water
  • 1/4 tsp xantham gum

Instructions

Add all ingredients and blend in a blender for a few seconds. Allow the dressing to rest before using to give it time to thicken. Told you it was easy!

Serving Suggestions

I love this dressing on a big salad or a wrap. It is also fantastic in noodle or grain salads. My boys (2 and 4) LOVE it. They beg for salad and salad dressing. It also makes a great dip for cut up veggies.

Storage

Store any leftovers in the jar or another airtight container and refrigerate.

The spices settle at the bottom of the jar, so shake before pouring and serving again.

More Plant Based Salad Dressings

If you like this sweet and tangy salad dressing, you’ll love these recipes too:

Yield: 1/2 cup

Sweet & Tangy Salad Dressing

Sweet & Tangy Salad Dressing

This plant based, sweet and tangy salad dressing will have everyone eating their veggies.

Prep Time 5 minutes
Additional Time 3 minutes
Total Time 3 minutes

Ingredients

  • 3 Tbsp apple cider vinegar
  • 3 Tbsp maple syrup or agave nectar
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried parsley
  • 1/8 tsp dried paprika
  • 1/4 tsp dried dill
  • 1/2 tsp Italian seasoning
  • 2 oz water
  • 1/4 tsp xanthan gum

Instructions

    1. Add all ingredients and blend in a blender for a few seconds.
    2. Allow the dressing to rest before using to give it time to thicken. 

Notes

  • Serve on a bed of greens, wrap, noodle or grain salad.
  • Refrigerate any leftovers in an airtight container.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo