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- Makes about ½ cup
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This salad dressing uses applesauce to emulsify the ingredients and produce a surprisingly thick vinaigrette that is virtually fat-free! Feel free to play with some of the seasonings if you’d like a bit less sweetness. This oil-free dressing goes great with richer fare, since its acidity and tang will cut through the heavier components. For instance, try it on a salad topped with avocado and nuts, or on a salad alongside a nut-based veggie burger or pasta sauce.
- ¼ cup unsweetened applesauce
- 1 teaspoon mild miso
- ¼ teaspoon ground cumin
- ⅛ teaspoon ground cinnamon
- 2 tablespoons apple cider vinegar
- 1 tablespoon balsamic vinegar
- ¾−1 teaspoon Dijon mustard
- 1 tablespoon pure maple syrup
- ¼ rounded teaspoon sea salt (or more)
- Freshly ground black pepper
- Place the applesauce, miso, cumin, cinnamon, apple cider vinegar, balsamic vinegar, mustard, maple syrup, and salt and pepper in an immersion blender with a deep cup, and blend until very smooth. If using a regular blender, you may need to double the batch for enough blending volume.
- Taste and adjust the seasoning. Add another teaspoon or so of maple syrup if you would like the vinaigrette to be sweeter. If you’d like a thinner dressing, simply add a couple teaspoons of water and blend again.