If you need a quick oil-free and fat-free vegan salad dressing recipe, this one will likely become a favorite. While almost all salad dressing recipes use some kind of oil as a base, adding lots of fat as well as flavor, this one uses rice vinegar instead for a delicious, tangy, and fat-free dressing recipe you can use over and over again.
So, how does it taste? It's a little bit tangy from the Dijon and the rice vinegar, but the rice vinegar also adds a little bit of sweetness. If you're used to creamy and heavy salad dressings, such as ranch dressing, then you might not find this too satisfying, but, if you're used to lighter dressings such as Italian-style dressings or balsamic vinaigrette, this simple dressing makes a good substitute.
All of the ingredients in this recipe are vegetarian, vegan, and should also be suitable for anyone on a gluten-free or wheat-free diet.
- 1/2 cup rice vinegar
- 2 teaspoons Dijon mustard
- 2 cloves garlic (minced)
- Dash salt (to taste)
- Dash pepper (to taste)
- Place all the ingredients together in a small bowl. Using a fork or a small whisk, whisk everything all together until fully combined.
- Taste, and adjust seasonings to taste.
- There are so many ways to use salad dressing besides just using it to dress your favorite fresh green salad. Try using a salad dressing to dress a side dish of fresh steamed vegetables such as broccoli or kale or even to dress up some frozen veggies straight out of the bag. You can turn just about any combination of leftover cooked pasta and some veggies into a simple vegetarian pasta salad with the addition of just about any salad dressing, or, create a high-protein bean salad in the same way.
- Having a cookout? Use this dressing as a marinade for grilling tofu or seitan, or even just use it to drizzle on a simple baked potato or oven roasted new potatoes when you want something quick and easy for a side dish.
|Nutritional Guidelines (per serving)|