Recipe Author: Kathy Pollard

Here’s a collection of yummy and oil-free dressings that add flavor to any green salad.

Ingredients: 
“RANCH” DIP OR DRESSING

2 cups cashews, pre-soaked (an hour or so), OR sunflower seeds, OR an

avocado

1 to 1 ¾ C water

Half a block or so of tofu – any kind will work; silken will be smoother

Juice and zest from a lemon, or 1/3 C lemon juice

A few dates, pre-soaked if possible, OR 2 tsp brown rice syrup or maple syrup

4 tsp onion powder

4 tsp garlic powder

4 tsp dried dill

2 tsp black pepper

1 T vegetable bouillon powder or seasoning like Spike or Dash

OPTIONAL:

For a thicker dressing add 1 T ground flax seeds

THOUSAND ISLAND DRESSING

1 box silken, firm Mori Nu tofu

5 Tblsp. Ketchup

3 or 4 Tblsp Pickle relish

Lemon juice of 1 lemon

1 tsp. onion powder

½ tsp. salt

Extra water, if too thick

PEANUTI SALAD DRESSING

½ cup peanuts or peanut butter

1 T tamari/soy sauce

1 T brown rice vinegar

1 tsp sesame seeds

1 small clove of garlic or ½ tsp powdered

¼ to ½ cup water, as needed

OPTIONAL:

½ tsp chili, ginger or paprika powder

OIL-FREE ITALIAN DRESSING

Mix together in a covered jar:

1 cup oil substitute*

1/4 cup red wine vinegar

1 Tbsp Dijon-style prepared mustard

1/2 Tbsp mild sweetener/3 soaked dates (in water)

1-2 cloves garlic, crushed

1 tsp salt or herbal shaker like Dash or Spike

1 tsp dried basil or Italian seasoning

1/4 tsp paprika

pepper to taste

ORANGE DRESSING

Peeled whole navel orange

1 clove garlic

2 Tblsp miso or soy sauce

2 or 3 Tblsp sesame seeds or tahini or ½ an avocado

Spices, parsley, pepper, to taste

*OIL SUBSTITUTES:

1 Tblsp ground flax seeds mixed with 1/3 C water
1 ½ tblsp arrowroot mixed with 1 cup cold water, whisked,

then gently heated in a pan until just boiled.

1 can drained artichoke hearts, packed in water, whizzed in

a blender

Unsweetened soymilk, if you want a creamy-ish replacement

Avocado

Instructions: 

For each dressing, whiz ingredients together