This Easy Oil-Free Vinaigrette is one that you should know by heart. It’s so easy to throw together a salad and this homemade dressing because we usually have these ingredients on hand. It’s even good drizzled overcook vegetables!
To learn more about making your own oil-free salad dressings, be sure to check out my oil-free salad dressing formula and you’ll be whipping up your own in no time.
It’s hard to go wrong with this recipe. A vinaigrette is usually a simple blend of oil and an acid, but if we’re making a fat-free vinaigrette, obviously we leave out the oil.
Did you know that just 1 Tablespoon of Olive Oil delivers a whopping 119 calories and 13.5 grams of pure fat?
When you start to track and break down the number of calories and fat you consume on a daily basis, it can be quite shocking. Your body is absorbing all of this, making it easier to gain weight and feel sluggish. Unlike eating an oil-free diet which leaves you feeling clean and light.
Isn’t this our intention?! It’s so easy to throw together a salad and this homemade dressing because we usually have these ingredients on hand. Sweet, savory and perfectly tangy.
Take a look at more easy homemade fat free salad dressings:
If you want to get fancy and add a really fun and dynamic element, feel free to sub the mustard for your favorite fruit like pear, cherry, strawberry or even fig. You will have a very special dressing everyone will rave about.
For our oil-free, fat-free vinaigrette dressing, it’s a balance of acid like vinegar or lemon juice PLUS a little sweetener like maple syrup or applesauce.
Try this Oil-Free Vinaigrette on an Apple Beet Salad.
Arugula Apple Beet Salad
Toss in some herbs and/or spices and a little salt and pepper. You can also make salad dressings with a creamy base of soaked nuts like cashews or almonds or with white beans, like cannellini.
I’d love to hear your feedback in the comments below for this Easy Oil-Free Vinaigrette! If you have a photo, post it on my Instagram page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!
Simple Oil-Free Vinaigrette
Equipment
- Measuring Cups and Spoons
Ingredients
- 6 tbsp balsamic vinegar or other vinegar - white wine, champagne, apple cider or red wine vinegar
- 4 tsp yellow mustard brown or spicy
- 2 tsp maple syrup or equivalent sugar substitute like Stevia
- 2 tbsp low-sodium tamari (or low-sodium soy sauce)
- 2 cloves garlic crushed or minced
- 4 tbsp water
- salt and black pepper to taste
Instructions
- Whisk all of the ingredients in a bowl and pour over salad.
- Refrigerate in an airtight container for up to 3 weeks.
This is the oil-free vinaigrette I’ve been waiting for. My only change was to omit the maple syrup since I was born without a sweet tooth and the balsamic was, for me, sweet enough to balance the acid. I can’t believe I actually found this,
So glad you enjoyed the recipe! How nice to be able to resist sugary ingredients.