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We hope that’s quick enough for you! This easy, quick oil-free balsamic dressing comes from chef Katie Simmons. Serve it over a hearty plant-based salad, marinated mushrooms, or grilled tofu.

Recipe from Plants-Rule.

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oil-free balsamic dressing

Ingredients

  • 2 teaspoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon nutritional yeast
  • ¼ teaspoon dried basil (or other dried herbs)
  • sea salt and freshly ground black pepper

Instructions

  1. Combine all ingredients with 2 teaspoons water in a jar or Tupperware container.
  2. Close lid, and shake for a few seconds to mix well.

Comments (17)

(4.95 from 19 votes)
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Martina2 months ago
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This is my new go to!

Patricia s Hawkins3 months ago
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This is my favorite dressing! I have had a hard time liking no-oil dressing but not anymore!

Coulinjo3 months ago
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Easy. Quick. Readily available ingredients. Upscalable. Perfect.

Patricia5 months ago
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I make this every time I make a salad for lunch. I omitted the water! It’s just so delicious and easy to make.

Katy5 months ago
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Doesn’t seem like much dressing

Linda Gray3 months ago
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I use tablespoons!

Christina3 months ago
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The dijon mustard really gives this a kick! A good dressing for boring salads.

sheila charette6 months ago
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I make this weekly, adding in garlic and onion powder.
Yummy!

Angela6 months ago
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Wish you gave nutrition info.love this

Dorothy2 months ago
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It’s simple to type the ingredients into any free recipe app (like my fitness pal) and it will calculate the nutrition info for you.

Sarah J.6 months ago
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This is my go-to dressing. Great sauce for other bites too.

Merry6 months ago
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This could make a really great spring roll dip! Also perfect for your weekly meal prepping.

ian h.6 months ago
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This is the first recipe that had me realize how unnecessary oil was. Shocked by how many calories are saved by keeping this limited to vinegar and mustard.

Andi6 months ago
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So tasty! I make a batch for the whole week and add to everything!

Jennifer6 months ago
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Love this on my salads

Kristi6 months ago
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If I made extra, how long would it last in the refrigerator?

Kelly5 months ago
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It would last a really long time. Vinegar nor mustard are things that don’t spoil quickly.

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about the author

Katie Simmons

Katie is a personal chef based in Chicago. She specializes in creating delicious, healthy recipes for those with special concerns including gluten-free, oil-free, plant-based, and low-residue diets. Outside of the kitchen, she is a fitness instructor for Equinox, with over 13 years experience in the fitness industry. Learn more at her Plants-Rule website.

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