Kel and I average 5 salads per week which means about 20 salads each month – hey, that’s a lot of greens, sure – but it also means preparing and consuming a lot of salad dressing. Which means that I’m constantly thinking up new combinations of acids and bases. This one contains no nuts and gets its sweetness from a small amount of fruit preserves.
Oil- and Nut-free Berry-Miso Salad Dressing
- Total Time: 10
Description
If you eat as many salads as we do, you need a lot of dressing recipes. This is one of my favorites. Easy and full of flavor without oil or sugar.
Ingredients
Scale
- 1/4 cup apple cider vinegar
- 1/4 cup Bragg Liquid Aminos or tamari
- 1/4 cup water
- 1/2 tsp. black pepper
- 1 Tbsp. hemp seeds
- 1 Tbsp. fruit-sweetened jam (I use seedless blackberry)
- 1 clove garlic
- 1 Tbsp. dried onion flakes
- 1 Tbsp. white miso
Instructions
- Combine all ingredients in a blender and process until very smooth. Dressing keeps for several days in the refrigerator.
Nutrition
- Serving Size: 6
- Calories: 37
- Sugar: 2
- Sodium: 780
- Fat: 1
- Saturated Fat: 0
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 5
- Protein: 2
- Cholesterol: 0
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Yay! I’m doing the Crazy Sexy Diet 21 day cleanse right now, and really, I need more dressing options in my life!
How’s the cleanse going, Bar? I’ll have some more dressings for you soon 🙂
It’s going really well. I had like two months at the end of school year where I fell off almost every wagon, with the exception of eating meat, when things got megastressful. It was nuts (actually, it would have been much better if more nuts were involved. Haha.), so I was feeling all that ick. This is totally giving me that inside out feel good and reminding me, from a wellness perspective, why being vegan is so totally the way. (Plus, I’ve lost 11 pounds so far – so no complaints there!)
I eat salad every day but I never have a dressing on it. I suppose it’s just a habit because sometimes when I’m eating out and there’s a nice dressing on the salad I think ‘ooh, this is nice’ but then I don’t carry the theme on at home. Strange, but this looks good, and your photos with the blue background are wonderful. That last picture makes me want to reach into the screen and tuck in.
You are hard core! I would love to love salads without dressing, but I haven’t reached that level of plant-based eating yet ;-).
Divine dressing! Yummy!
Thanks, Sophie!
What a healthy and delicious dressing my friend 🙂
Perfect!
Cheers
CCU
CCU, it’s hot as blue blazes in Oklahoma right now – all I can think about are cool salads!
This fruity dressing sounds just lovely for summer! Like you, I’m always happy to find some new salad dressing combos since I eat a lot of salads. Plus, it’s been so humid and muggy, fresh and raw sounds best!
There are days I don’t even want to look at the stove or oven ;-)!
Your dressing recipe sounds like something that will taste great. But what I really love about this post is your photos of the measuring spoons showing all the ingredients. That is inspired!
Thanks, Patty! I’ve been starting to do that more with my posts (showing the ingredients), but it doesn’t always come together as I’d like – so I appreciate your comment about it!
Love this recipe! After buying Bragg’s fat-free berry dressing I started making my own version (similar to yours). I also like Maple Grove strawberry balsamic so am trying that next to get a sugar-free version maybe with date sugar? This is a hummus-like dressing I make for my spinach salads.
1 can organic chick peas, rinsed
3 garlic cloves
1 tbsp miso
1 Tbsp dijon
1 tsp tumeric
juice of 1 lemon
splash of balsamic vinegar
water if needed to get to the right consistency
Process in nutrabullet or blender
Hi Melinda – your dressing sounds yummy! I’ll give it a try as I am always needing new dressing recipes – thanks for sharing.
I love miso! Do you think the flavor would be much different with red rather than white miso?
Me, too! It’ll be a bit saltier and stronger so you may want to back off on the amount and then add to taste.
i am in LOVE with this recipe!! xox
Thank you, Crista!
Ooh, yum! I have a dressing recipe I was thinking of posting soon too. I’ll have to try this one out on my next salad!
We’re all thinking salad ;-)!
I love miso! I used to make a tahini-miso dressing all the time, and eat it with all my veggies. This looks awesome! I wonder if maple syrup would be an okay substitution for the fruit preserves…I’m not huge on fruity salad dressings!
I’m also not big into sweet/fruity salad dressings – and I promise you this one does not come across as overly fruity (like, for instance, a typical raspberry vinaigrette) – but – I think maple syrup would work really well with its smoky tones.
I love that it’s oil free Annie! 🙂
Looks and sounds delicious. Will definitely be trying this! I need more salad dressings! 🙂
You’re talking my language now! I hav discovered oil is so not needed and overrated! Every dressing I make is oil-free and I don’t miss it at all. This sounds delicious!
I always thought oil was necessary for a “good” dressing and now like you, I don’t miss it a bit.
Well, what do you know? I have those blackberry preserves in my pantry…. It’s time for salad! So ready for a new dressing!
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This is officially on the list! Looks fantastic Annie – and in summertime the more dressing options the better! So much salad going on over here…. xx
Thank you for this! Sounds great and I am definitely in a salad dressing rut. We eat a lot of salads as well and I could definitely use some non-oil based dressings.
That looks so good! I love miso with anything. I basically grew up eating miso (due to my Asian heritage).
Miso is fantastic – adds that little something-something.
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