Vegan Salad

I’ve looked all over the place, and it’s pretty much impossible. I know there HAS to be one out there. Today I found out that… Tahini Salad Dressing Ingredients: 1 tablespoon of tahini 1 lemon juice 2 medium sized cloves of garlic, grated or crushed 2 teaspoons of fresh ginger, grated or crushed 1/2 tablespoon tamari or soy sauce 2 tablespoons of water salt & pepper to taste Directions: Put everything in a bottle or container with a lid and shake it vigorously for about 30 seconds or until its all mixed, or put through a mixer or blender. Vegan Ranch Dressing Ingredients: 1/2 cup soy milk or other plant milk 1/2 cup vegan mayonnaise 1 teaspoon onion powder 1 teaspoon garlic powder 2 – 3 tablespoon red wine vinegar 1 tablespoon dried or fresh parsley (finely chopped) salt & pepper to taste Directions: Mix all ingredients in food processor, serve. No-oil Salad Dressing Recipe Ingredients * 1 Tablespoon Cornstarch * 1/2 teaspoon Ground Mustard * 1 cup cold Water * 1/4 cup Vinegar * 1/4 cup Ketchup * 1 Garlic clove, minced * 1/2 teaspoon Paprika * 1/2 teaspoon Prepared Horseradish * 1/2 teaspoon Vegan Worcestershire Sauce * 2 teaspoons Sugar Directions 1. In a saucepan, combine cornstarch, mustard and water until smooth. 2. Bring to a boil, cook and stir for 2 minutes or until thickened an bubbly. 3. Cool completely. 4. In a bowl, combine vinegar, ketchup, garlic, paprika, horseradish, Worcestershire Sauce and sugar. 5. Whisk in cornstarch mixture until all are thoroughly combined. 6. Pour into jar with tight lid. 7. Refrigerate at least 30 minutes before serving. 8. May be store in refrigerator for a month. Also: Oil-Free Italian Dressing – Oil-free Dill Dressing –

John from shares with you his most treasured NO FAT raw salad dressing recipe. In this episode John will share with you the best leafy greens. . .


2 replies on “Vegan Salad”

  1. Mindi Fujiyama says:

    lemon juice, salt, and pepper

    or plain balsamic vinegar

    what’s wrong w/ oil? If you use olive oil, it’s a healthy fat.

  2. A. X1608 says:

    Oil-Free Italian Dressing
    From Bryanna Clark Grogan’s “The Almost No Fat Cookbook. ”

    First, make as much oil sub as you need for the amount of dressing you want to make (you can use this in other dressing recipes in place of oil, too):

    Mix together in a small saucepan:

    1 cup cold water or light vegetarian broth
    2 tsp cornstarch

    Cook, stirring constantly, over hight heat until thickened and clear. This will thicken even more when chilled, which is perfectly normal.

    Use the oil sub here:

    Oil-Free Italian Dressing (makes 1&1/3 cups)

    Mix together in a covered jar:

    1 cup oil substitute from the recipe above
    1/4 cup red wine vinegar
    1 Tbsp Dijon-style prepared mustard
    1/2 Tbsp mild sweetener
    1-2 cloves garlic, crushed
    1 tsp salt or herbal salt
    1 tsp dried basil
    1/4 tsp paprika
    pepper to taste

    2 Tbsp contain: zero fat and protein, 16 calories and 3 grams carbs.

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