Best 2 No Oil Vinegar Dressing Recipes

Seeking a delectable and guilt-free dressing to elevate your salads, roasted veggies, or grilled meats? Look no further than our curated collection of oil-free and vinegar-based dressings. These recipes offer a symphony of flavors, catering to diverse palates and dietary preferences. Embark on a culinary journey where tangy vinaigrettes meet fresh herbs, zesty citrus, and luscious fruits, all harmoniously blended to create dressings that are both flavorful and healthy. From the classic Balsamic Vinaigrette to the unique Maple Dijon Dressing and the refreshing Lemon Herb Vinaigrette, each recipe promises a culinary adventure. Let your taste buds rejoice as you drizzle these dressings over your favorite dishes, transforming them into vibrant and delectable masterpieces.

Here are our top 2 tried and tested recipes!

NO OIL VINEGAR DRESSING

No Oil Vinegar Dressing image

This is another style of healthy dressing that I like to make. I used to do vinegar and extra virgin olive oil with my own set of spices. Then one day I found out that what is in the EVOO bottle, may, or may not, actually be EVOO. Since I have no way of knowing, I dropped it out. I discovered that I really like my vinegar and...

Provided by Marcia McCance

Categories Other Salads

Number Of Ingredients 21

Ingredients

IN YOUR CHOSEN DRESSING BOTTLE
2 or 3 fingers of red wine vinegar (or apple cider, balsamic, or pickle juice)
1/2 tsp salt
1/4-1/2 tsp pepper (black or red)
ONE LEVEL TEASPOON OF EACH OF THE FOLLOWING
italian seasonings
curry powder
prepared mustard (any kind)
granulated garlic (or powder)
minced onion
parsley flakes
VARIATIONS ON THE SPICES FOR VARIETY
dill, dried
cumin
cinnamon
rose mary
thyme, dried
TO THICKEN (OPTIONAL)
1, 2, or 3 Tbsp chia seeds
AFTER YOU'VE ADDED EVERYTHING ELSE AND SHOOK IT UP:
fill the bottle with filtered water

Steps:

1. Mix it all up and let it sit for at least 10 minutes before pouring a few tablespoons on your salad.
2. Since this is watery there is often some left in the bottom of the bowl when the salad greens and goodies are finished. Don't tell anyone, but I drink the last bit of dressing out of the bowl because it is just so tasty and flavorful!!
3. The longer you let it sit, the more mingled and permeated the spices get.
4. If I am going to be using it up in the next day or two I leave it out on the counter, but it should probably be refrigerated if kept for longer periods of time.
5. You can also substitute lemon juice for the vinegar if you like. If you try it with cooking wine, reduce the amount of salt you use because cooking wine is salted.
6. If you use the chia seeds to thicken, it takes a while for that to happen but you can still use it within ten minutes of making it... then just let it sit and the next time you use it, it will be a little thicker.

MY FAVORITE OIL AND VINEGAR DRESSING

My Favorite Oil and Vinegar Dressing image

Excellent on a salad topped with blue cheese, dried cranberries, mandarin oranges and pecans but good on any green salad. I have made it with Splenda and even though it isn't quite as good IMHO, it is still a nice dressing. (The servings amount is a guess)

Provided by Marg CaymanDesigns

Categories Salad Dressings

Time 10m

Yield 2 cups, 16 serving(s)

Number Of Ingredients 6

Ingredients

2/3 cup sugar (if you prefer a tarter dressing, cut back on the sugar some) or 2/3 cup Splenda sugar substitute (if you prefer a tarter dressing, cut back on the sugar some)
1/2 cup red wine vinegar
1 cup extra virgin olive oil (no substitutes)
1/4 teaspoon onion powder
1 teaspoon paprika
1 teaspoon salt

Steps:

To prepare dressing, warm wine vinegar slightly.
Add sugar and stir to dissolve.
If you don't warm the vinegar, you will have trouble getting the sugar to dissolve.
Allow to cool.
Add onion, paprika and salt.
Stir well.
Add olive oil and blend.
I prefer to put it in a bottle and shake it.
Pour over salad and enjoy!

Tips:

Use fresh ingredients: Use fresh herbs, citrus fruits, and vegetables whenever possible. This will give your dressing the best flavor.
Experiment with different vinegars: There are many different types of vinegar available, each with its own unique flavor. Try experimenting with different vinegars to find one that you like best.
Adjust the acidity to your taste: Some people prefer a more acidic dressing, while others prefer a milder one. Adjust the amount of vinegar or lemon juice in your dressing to achieve the desired acidity level.
Add some sweetness: A little bit of sweetness can help to balance out the acidity of the vinegar. Try adding a tablespoon of honey, maple syrup, or agave nectar to your dressing.
Add some salt and pepper: Salt and pepper are essential for seasoning any dish. Be sure to add some salt and pepper to your dressing to taste.
Let the dressing sit for a while: This will allow the flavors to meld together. If you have time, make your dressing ahead of time and let it sit in the refrigerator for at least 30 minutes before using.

Conclusion:

No-oil vinegar dressings are a healthy and flavorful alternative to traditional oil-based dressings. They are easy to make and can be customized to your liking. Use this article as inspiration to make your own vinaigrette dressing at home. You won't be disappointed!