Don’t let anyone tell you there aren’t options when it comes to no-oil salad dressings! All you need is the ingredients, the equipment, and the knowhow! There’s a huge variety of ingredients in these recipes and two things you’ll certainly need is a food processor and blender. You can find both while looking online at variety kitchen retail stores where you can find an affordable blender and food processor. Luckily, there are sites similar to Kitchen Habit where you can find reviews for different appliances, allowing you to pick the right one for you. They’re needed in pretty much all of these recipes so it might be worth getting the best blender food processor combo to make it easier for yourself.

A HUGE thank you goes out to everyone who contributed to this list. I am amazed, awed and inspired buy all of you. Anyone want to contribute more? Send ’em in to healthygirlskitchen@gmail.com and I’ll post a second list next week.

Please note: many of these dressings are not fat free and include healthy sources of fat such as nuts, seeds, avocado or tofu. If you have a heart condition, Dr. Esselstyn recommends removing all nuts, seeds and avocado from your diet. But there are still plenty of salad dressing options, as evidenced by our list below!

Almond Ginger Dressing

adapted from a recipe from drfuhrman.com

makes about 2 1/2 cups

1/2 cup raw almonds

1/2 cup unsweetened soy, hemp or almond milk

1 cup water

4 tablespoons tahini or unhulled sesame seeds

6 dates, pitted

2 small cloves garlic or 1 medium clove garlic

1 inch piece fresh ginger, peeled

Place all ingredients into a high powered blender or food processor. Blend until smooth. Add more water if a thinner consistency is desired.

Chef AJ’s Husband’s Favorite No-oil Balsamic Vinaigrette

1 cup of Balsamic Vinegar (4% acidity preferred)*

4 Tablespoons of Nutritional Yeast

3 Tablespoons of low-sodium soy sauce, coconut aminos or tamari (Trader Joes brand has only 465 mg of sodium per tablespoons)

3 tablespoons of date syrup (or date equivalent) -could use maple syrup

1 tablespoon of Dijon mustard

1/2 teaspoon xanthan gum

Place all ingredients in a blender and blend. Refrigerate any unused portion.

*Using a good balsamic makes all the difference in this recipe.Most balsamic vinegars have at least 6% acidity and they are very strong and sharp. Napa Valley Naturals Grand Reserve, available at Whole Foods has only 4% acidity and it is naturally sweeter and less sharp.

Engine 2 Inspired Orange Hummus Dressing

It’s not the exact recipe out of The Engine 2 Diet Book, but I think it’s better!

3 Tbsp plain Hummus

2 Tbsp balsamic vinegar

3 Tbsp orange juice

1 tsp mustard

1/2 tsp fresh ginger, grated on a microplane

1 tsp maple syrup

Whisk the ingredients together in a bowl.

HGK Note: Just a reminder, you can keep fresh ginger (in a ziploc baggie) and orange juice concentrate (just spoon out what you need and reseal the container) in your freezer at all times, which I do. And hummus, maple syrup, balsamic vinegar and mustard are all staples in any Healthy Girl’s kitchen. That makes this dressing a snap to throw together without having to stress about making a trip to the grocery store.

Cashew Currant Dressing

adapted from a recipe from drfuhrman.com

Serves: 2-4

1/4 cup raw cashews or 2 tablespoons raw cashew butter

1/3 cup unsweetened soy, hemp or almond milk

1 peeled apple, sliced

2 tablespoons dried currants or raisins

Blend cashews or cashew butter with soy milk and sliced apples in a high powered blender until smooth. Add the currants and blend well.

Dr. Barnard’s Roasted Red Pepper Vinaigrette

source

Makes enough dressing for 1 large salad

1 large roasted red pepper

1 clove garlic

2 tbsp balsamic vinegar

1/8 tsp salt

1/4 tsp pepper

1/2 tsp fresh thyme leaves

Place all ingredients in a blender or food processor. Serve and enjoy.

Lori’s Red Pepper Dressing

inspired by Dr. Barnard’s Roasted Red Pepper Vinaigrette

“I often start with a jar of roasted peppers and then add what ever inspires me that day. I had a can of artichoke hearts and some fresh basil that needed to be used.”

1 jar roasted red peppers (with liquid)

1 can artichoke hearts (with liquid)

1/2 c. fresh basil

2 tbs. red wine vinegar

1 clove garlic

1 tsp dried oregano

2 tbs. raw, unsalted sunflower seeds

salt and pepper to taste

Blend all ingredients and enjoy 🙂

Keeps for at least 1 week in the refrigerator.

Healthy Girl’s Asian Low Oil Dressing

adapted from a recipe from drfuhrman.com

1 teaspoon Bragg Liquid Aminos

1 tablespoon fresh ginger, finely chopped

2 tablespoons rice vinegar

3 tablespoons orange juice

1 teaspoon sesame oil, toasted

1 teaspoon garlic powder

1 teaspoon Dijon mustard

Whisk all ingredients together in a bowl.

Dr. Fuhrman’s Almond Balsamic Vinaigrette

Serves: 6

1/2 cup water

1/3 cup roasted garlic rice vinegar (I used plain rice vinegar)

1/4 cup balsamic vinegar

1/4 cup raw almonds or 1/8 cup raw almond butter

1/4 cup raisins

4 cloves garlic, pressed (I used 3)

1 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon onion powder

Blend all ingredients in a food processor or high powered blender.

E2 Basics Dressing

2 Tbsp nutritional yeast

1 Tbsp tamari

1 Tbsp mustard

2 Tbsp balsamic vinegar

Juice of 1 lemon, lime or orange

1 Tbsp agave nectar, honey or maple syrup

1 tsp vegetarian Worcestershire sauce

1 Tbsp wheat germ

Water to desired consistency (I didn’t use any)

Whisk the ingredients together in a bowl.

Dijon Pistachio Dressing /Dip

from drfuhrman.com

1 1/3 cups water

1 cup raw pistachio nuts, unsalted

4 tablespoons lemon juice

2 tablespoons ground flax seeds

4 teaspoons Dr. Fuhrman’s VegiZest or Mrs. Dash seasoning

2 teaspoons Dijon mustard

1 teaspoon Bragg Liquid Aminos or low sodium soy sauce

1/2 teaspoon garlic powder

4 deglet noor dates or 2 or 3 medjool dates

Blend all ingredients in a high powered blender or food processor until smooth and creamy.

Tomato-Basil Dressing

recipe courtesy Kitchen of Health

2 roma tomatoes, cored

1 red bell pepper, cored

1/3 c. red wine vinegar

1/3 c. sundried tomatoes, coarsely chopped

6-8 basil leaves

Juice of 1 lemon

Dash of sea salt

~1 c. water

Blend 1st seven ingredients and half of the water until smooth. Add more water until you attain the desired consistency. Refrigerate unused portions. Makes about 3 cups.

Orange Peach Mango Dressing

recipe courtesy Kitchen of Health

1 c. sliced peaches, peeled

1 c. sliced mangoes, peeled

1 c. orange juice

1/2 c. rice vinegar

1 Tb. grated fresh ginger

Blend until smooth. If needed, add water for a desirable consistency. Refrigerate unused portions. Makes about 3 cups.

Creamy Avocado Dressing

recipe courtesy Kitchen of Health

2 avocados, peeled and pitted

Juice of 1 lemon

Juice of 1 lime

1 tsp. lime zest

1 cucumber

~1/2 c. water

1/4 c. chopped cilantro

1/2 to 1 tsp. chili powder

Dash of sea salt

Blend all ingredients together until smooth, adjusting water to get desired consistency. Refrigerate unused portions. Makes 3+ cups.

Lindsey and Danny’s No-oil Dressing

I don’t have exact measurements/ratios, we just go by the bottle we make it in. but we use tahini (the kind without water added), apple cider vinegar, tomato paste(no salt added), and season with garlic and onion powder, and a little basil and oregano – so yum!

Sharon’s Japanese Exchange Student Dressing

“It’s DELICIOUS!”

Equal parts:

Crushed onion

Rice Vinegar

Sweet Saki

Soy Sauce

The Healthy Librarian’s Creamy Chipotle Dressing

http://www.happyhealthylonglife.com/

10.5 ounces of Mori-Nu Silken firm low-fat tofu

1/2 tsp. nutritional yeast

2 tablespoons drained capers

1 tablespoon fresh lemon juice (I wanted this to be easy, so I used Santa Cruz’s bottled organic real lemon juice) Note: I bet lime juice would be good, too!

1 1/2 teaspoons agave, or brown rice syrup

1 tablespoon apple cider vinegar

1 dried chipotle (I found this at my regular grocery store–if you’re “heat”-sensitive, start with a half, & then add more.

3 tablespoons of chopped shallots (I’ve really grown to love this delicate onion-like veg)

1/2 teaspoon of salt (or not)

1/2 teaspoon of chili powder

1/4 teaspoon of paprika (I think this is for color—I also made it with smoked paprika, which makes it spicier–but we liked it that way. But, I’m just warning you….)

1 fresh garlic clove, minced

Put everything into your blender or Vita-Mix and blend until it’s all smooth. Taste it–and adjust the seasoning. If you don’t like things too hot, use less chipotle to start, taste, and then add more.