Salads and other raw and steamed vegetables are such an important part of our diet that we've added this growing list of dressings so that you and others can enjoy quick and easy ideas when you want to renew your experience with salads or with steamed green veggies. These dressings work well with both. Just top your salad with one of these and enjoy or add a bit of dressing over steamed green veggies and enjoy! If you would like to contribute a favorite quick and easy low-fat dressing to this list, please type in your favorite dressings into the comments section below and then we will add them to this growing list (please show how you want your name or nickname to appear for credit). We hope you enjoy!

Peanutty Pear - by Jim and Colleen

1.5 cups pear juice

2 Tbsp peanut butter

2 Tbsp chia seed

Add juice and peanut butter to blender and blend on high until smooth. Then add chia seed and blend very slowly on low (just high enough to turn over) for 10 to 15 minutes. This turns into a delightful and creamy dressing that can be used over a salad or as a dip for upping your raw veggie intake!

FRESH PEACH POPPY SEED DRESSING - posted by Sharlene Tucker

See video here.  (The little girl is adorable as she "helps" her mom.)  The recipe is very simple yet adaptable.  The sweeter and fresher the peaches, the less sweetener necessary.  Less lemon juice can be used -- use only enough to keep the peach from turning brown, if desired.

In blender container or food processor, add and blend until smooth:

--1 large fresh peach

--Juice of 1 lemon

--1 to 2 Tbsp. raw honey, agave nectar, or sweetener of choice

Taste and adjust for sweetness.

Add and pulse blend:

--1/2 Tbsp. poppy seeds

Serving Suggestion: Tender lettuce, fresh peach slices, raspberries and a sprinkle of pecans.

Fruit Salad Variation: Omit poppy seeds and serve over a fruit salad.

Italian Tomato Dressing - by Jim and Colleen

2 cups tomato

1 Tbsp lemon juice or apple cider vinegar

1 pinch of stevia powder, to taste

3 Tbsp red onion, minced

1/4 cup sun-dried tomatoes, pre-soaked

1 tsp Italian Herbs (thyme, basil, rosemary)

1 or more cloves fresh-pressed garlic

2 tsp Tamari, to taste

Blend ingredients and enjoy over salad. 

Berry Vinaigrette Dressing - by Kisi Watkins

1.5 cups organic or fresh apple or orange juice

5 Tbsp apple cider vinegar

5 Tbsp chia seed

-maple syrup or raw honey to taste (app. 1/2 cup)

3 to 4 cups triple berries or other berries of choice

Blend ingredients and enjoy over salad. 

Orange Ginger Dressing - by Jim and Colleen

1 peeled orange

2 Tbsp lemon juice or apple cider vinegar

1+ inch ginger root, pressed (use juice and pulp)

1+ Tbsp Tamari Sauce, to taste

1 Tbsp chia seed

1 pinch red peper flakes

1/2 cup water

1 pinch stevia powder or maple syrup, to taste

Blend ingredients and enjoy over salad.

Lemon Tamari Dressing - by Jim and Colleen

2 Tbsp fresh lemon juice

2 Tbsp Tamari Sauce

1/2 tsp pure maple syrup

1+ inch ginger root, pressed (use juice and pulp)

1 pinch of red pepper flakes

Blend ingredients and enjoy over salad.

Thai Peanut Dressing - by Jim and Colleen

1 Tbsp fresh garlic

1 to 2 inches fresh ginger root, peeled

1 cup water

1/3 cup natural peanut butter

1/3 cup honey or pure maple syrup 

1 tsp red pepper flakes

1/4 cup tamari

2 Tbsp rice vinegar

1 tsp chili-garlic sauce

Blend ingredients until warm. Toss dressing well with salad and enjoy!

Italian Marinara Dressing -by Jim and Colleen

Ingredients:

1 28-ounce can of Roma tomatoes (or ripe raw tomatoes)

1 cup fresh carrot juice

1 clove fresh garlic

4 to 6 fresh basil leaves

1 lemon, juiced

1 pinch of stevia, to taste (optional)

1+ ounce grano padano cheese (optional)

5 Tbsp Chia Seed (adjust as desired)

Instructions: Add all contents to blender except chia seed; blend until smooth and then add chia seed. Allow to sit 10 minutes to thicken and enjoy as is or blend chia seed into the dip more thoroughly. Enjoy this hearty and bold marinara dressing.

Balsamic Dressing - by Susan Powter

3/4 c water

1/4 c balsamic vinegar

3 tsp. capers

2 tsp. Dijon mustard

1-1/2 tsp. dried basil

1 Tbsp. fresh parsley, chopped (optional)

Combine the ingredients. Adjust vinegar to taste, since it has a strong flavor. Store in a covered container in the refrigerator.

Banana Honey Dressing - adaptation of a Dr. Dean Ornish recipe.

1 ripe banana

1/2 C water

2T rice wine vinegar (or any vinegar you like)

1T grainy mustard (or any mustard you like)

1T honey (or maple syrup, or brown sugar)

1-1/2 tsp cumin

1/4 tsp sea salt

1/8 tsp pepper

Blend until smooth and refrigerate until use.

BASIL BALSAMIC DRESSING OR SAUCE - by Crystal

1 bunch basil, stemmed and shredded 

1 clove garlic, chopped 

1/4 cup balsamic vinegar 

1/2 red onion, chopped 

1 sweet red pepper, chopped 

1/4 teaspoon kosher or sea salt 

Blend all ingredients until smooth. Thin with water to preferred consistency. Refrigerate any leftovers. This is VERY good!  I added some capers to it for extra flavor, and left out the lemon juice (didn't have any)...but still, VERY fantastic.  VERY garlicky too!

CREAMY "CAESAR" DRESSING - by Bryanna

Traditional Caesar dressings are primarily oil, but why drench a fat-free green salad in oil? This delicious dressing makes enough for two BIG salads, and also makes a good dip for raw veggies. 

2/3 c. medium-firm tofu OR firm SILKEN tofu

1/4 c. water

1/4 c. fresh lemon juice

2 T. light soy or chickpea miso

1 T. red wine vinegar

1 tsp. Dijon mustard

2 cloves garlic, peeled

1/2 tsp. EACH salt and pepper

2 dashes Louisiana hot sauce

OPTIONAL: 1/4 tsp. vegetarian Worcestershire sauce

Blend until smooth.

"CHEEZY" SALAD DRESSING - by Bryanna

2/3 c. extra-firm SILKEN tofu OR medium-firm tofu

1/3 c. water

3 T. lemon juice

2 T. tahini

1 T. cider, white wine or rice vinegar

1 tsp. salt OR 1 T. light miso plus 1/2 tsp. salt

1 large clove garlic, peeled

1/4 tsp. white pepper

1/4 tsp. soy sauce or vegetarian Worcestershire sauce.

Blend until smooth; If it's too thick, add a little more water. Place in a covered jar and refrigerate.

Basic Salad Dressing - adapted from Jennifer Raymond's Peaceful Palate 

1/2 cup seasoned rice vinegar

1-2 tsp stone ground or Dijon style mustard

1 clove garlic, pressed

1 Tbsp nutritional yeast

2 tsp veggie powder

1 tsp each: dried parsley and basil

Blend until smooth and enjoy dressing over salads or steamed vegetables. 

Creamy Coleslaw Dressing - adapted from Better Homes and Gardens "New Cookbook."

1/2 cup vegannaise

1 Tbsp cider vinegar

2 tsp sugar

1 tsp celery seed

1/4 tsp salt

Blend or mix well together. Stir into about 4 to 4.5 cups coleslaw mix - shredded cabbage, carrot, green pepper, onion and enjoy!

Cranberry Balsamic Dressing

1/4 C mustard (brown is better)

1/4 C ketchup

1/4 C cranberries

2T hoisin sauce

2T minced fresh garlic

1 cup balsamic vinegar

1 tsp sea salt (important- salt cuts the acidity of vinegar)

1 T brown sugar or maple syrup (adjust to taste - some like it sweeter)

Put all this in food processor, blend until smooth. Does not have to be refrigerated.

Creamy Salad Dressing 

3 T. rice vinegar

1/2 t. salt (opt.)

1 t. Schillings salt free garlic & herb spices

Blend until smooth. I really like this dressing. Add seasonings you like!! 

Cupid Salad - by Puddy

preferred salad greens

beets

red peppers

tomatoes

red onions

Combine ingredients in a bowl and toss.

Raspberry Vinaigrette Dressing

(for Cupid Salad)  

1 Tbs. shallot, chopped

3/4 cup frozen raspberries

1/2 cup liquid fruit-juice sweetener (or apple juice concentrate)

1/4 cup raspberry vinegar (or any other type of choice)

1 Tbs. Dijon mustard

1/8 tsp. sea salt 

Mix all ingredients well, or puree for a smoother texture. Toss with Cupid Salad.

Creamy Tahini/Herb Salad Dressing - by Dianne

1 heaping teaspoon of Tahini 

Juice from 1/2 of a fresh lemon

Stir together until mixture becomes "creamy" and thick. Then add 2 to 3 tablespoons of fresh and finely chopped garden herbs such as fresh parsley, chives, fennel (yum, yum!), and 1/2 to 1 clove of garlic. Stir this into the thick tahini/lemon mixture. It should be a paste-like consistency. Then slowly add cold water, 1 teaspoon at a time, until you achieve desired consistency (approx. 4 to 5 teaspoons of water). Toss dressing into a lovely fresh salad and enjoy. 

Garlic Dijon Aioli - by Sharlene Tucker

This is a thick dip - and very strong flavored! I made this one up last week for asparagus - hubby MADE me write it down, so here it is. You could thin it with some balsamic and rice vinegar for a regular salad dressing, I think. Add a little honey to balance flavors if too tart.

½ red onion, chopped fine in a small processor

2/3 c Nasoya Fat free mayo (this stuff is good mixed with other stuff!)

1/2 cup Dijon mustard

2-3 cloves chopped garlic

1 Tbsp Worcestershire sauce

2 tsp balsamic vinegar

Touch of sugar or honey to taste

Salt and pepper to taste

Honey-Lime Cilantro Salad Dressing - by Robertaj

1 bunch of cilantro, rinsed well, stems removed

4 stems of basil, rinsed

1 Tbsp Honey (to taste)

½ cup Rice Vinegar

¼ cup Red wine vinegar

2 Artichoke hearts or bottoms, diced (for thickening)

Juice of 3-4 limes

Taste and adjust with more vinegar, honey or lime, and salt to taste (optional). 

Honey-Mustard Salad Dressing - by Robertaj

1 12.3 box of lite silken tofu

4 Tbsp. regular, yellow mustard

4 Tbsp. honey

2 Tbsp. lemon juice or lime juice

1/4 cup Vanilla Rice Dream (or whatever milk-substitute)

Salt and pepper to taste.

Blend all ingredients until smooth.

Italian Dressing - by Groundhog

1/2 cup lemon juice

1/2 cup water

2 tsp. Italian herb seasoning (check label if gluten-free is needed; brands vary)

1 tsp. salt

1/8 tsp. garlic salt

1 1/2 - 2 Tbsp. pure fruit pectin (such as Surejell)

1 Tbsp. liquid sweetener (original recipe calls for honey)

Shake together.  Chill.

Simple Italian Dressing

1 tomato

1 tsp. lemon 

1/2-1 tsp. Italian seasoning

1-2 garlic cloves 

Blend and enjoy! 

Garlic and Lemon Juice Dressing - by Sally

1/4 cup fresh lemon juice

6 cloves garlic, minced

1/4 teaspoon salt (or to taste)

Combine lemon juice and garlic in a small bowl. Sprinkle with salt. Let dressing stand for at least an hour or overnight. If you wish, you could strain to remove garlic pieces before serving. Could also use a bit of honey, stevia, or maple syrup. Serve over mixed greens or salad of your choice.

Orange Cream

1 cup freshly juiced orange juice

1 cup vegan mayo (adjust to desired consistency).

1 dash of cinnamon

Blend until smooth and serve over Spinach Salad.

Orange Bang

1/2 cup fresh orange juice

1 orange cut up

1/2 cup rice vinegar

1 Tbsp tahini (or peanut butter, or cashew butter). 

Blend until smooth adding a pinch of salt, pinch of black pepper, and pinch of garlic powder to taste. It's yummy!

Pecan Dijon Dressing - by Susan Voisin

1/4 cup seasoned rice vinegar

1/2 cup apple cider vinegar

1/4 cup water

2-3 tsp. minced garlic

1 tbsp. Dijon-style mustard

1/2 tsp. pecan flavoring extract

2-3 tbsp. ground flax seeds

Shake all ingredients in salad shaker or whirl in a blender. Flax seed will cause the dressing to thicken slightly over time, adding a nice consistency to it.

Vegan Ranch Dressing

1/2  cup  soy milk or other milk substitute

1/2 cup  soy mayonnaise or vegannaise

1 tsp  garlic powder

1 tsp  onion powder

3 Tbsp red wine vinegar

1 Tbsp  dried parsley flakes

Salt and pepper, to taste

Mix all ingredients together, adding salt and pepper to taste. Keeps covered in refrigerator for up to one week.

Vegan Ranch Dressing 2 - from the vegan connection

1/3 cup  lowfat silken tofu

2/3 cup  soy milk

1/4 tsp garlic powder or one clove garlic

1/4 tsp  salt

1 tsp dried parsley

1 tsp dried chives or 1/8 tsp onion powder

generous grating of black pepper

1 Tbsp fresh lemon juice

Put all ingredients into a blender or food processor and blend until smooth.

Lazy-V Ranch Dressing - by James Mays

1 cup  water

1 cup  silken tofu

1/2 cup  soy milk powder

1 Tbsp  olive oil

1 tsp lemon juice

1/2 tsp garlic salt

1/4 tsp onion powder

1 1/4 tsp celery salt

1 pinch  basil

1 pinch  dill

1 pinch  oregano

Blend everything in a blender, pour into a bowl, and add lemon juice to taste.  Refrigerate until use.