No Oil Vinegar Dressing Recipes

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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

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.

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