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These are recipes I use, some have a little bit of nuts in them. Hopefully you can find a couple you like. If you want to thicken them a little, use 1/2 c. peeled, chopped zucchini to thicken, it works great!!!

Lemon Flax Dressing

Don’t be fooled by the name, this is delectable!!

2 c. thick, unsweetened cashew milk or almond milk
1 c. tamari or soy sauce
1 c. maple syrup
¼ c. flax seeds
1 whole lemon (yep, peel and all) chopped
3 cloves garlic
Dash ginger

Blend in a high speed blender until creamy.


Cream of lemon basil dressing

1 c. fresh lemon juice
½ c. unsweetened cashew milk or almond milk
1/3 c. fresh basil leaves
1/2 c. agave nectar
2 Tb. maple syrup
4 cloves garlic

Blend all ingredients in high speed blender until creamy.


Creamy Orange Licorice Dressing

1 ½ c. fresh orange juice
1 c. unsweetened cashew milk or almond milk
¼ c. Bragg’s apple cider vinegar or lemon juice
¼ c. agave nectar
3 cloves garlic
2 tsp. anise seed
Dash salt

Blend ingredients in a high speed blender until creamy.


Balsamic Vinaigrette

2/3 c. water
1/2 c. pecans
1/4 c. balsamic vinegar
2 Tb. maple syrup
1 date
1 1/2 Tb. Tamari
1 Tb. stoneground mustard
1 clove garlic
Blend until creamy.


Lemon Maple Tahini Dressing
1 c. water
1/2 c. tahini
3 Tb. tamari
3 Tb. lemon juice
1 Tb. light miso
2 Tb. maple syrup
2 honey dates
1 clove garlic
1/2 tsp. ginger
dash red pepper flakes


Creamy Dijon Dressing

2/3 c. water
1/4 c. cashews
1/2 c. peeled, chopped zucchini
1 Tb. lime juice
1 1/2 Tb. lemon juice
1 Tb. stoneground mustard
1 clove garlic
1 Tb. green onion
2 dates
1/2 Tb. flax oil
1 tsp. garlic powder
1 tsp. onion powder
1/8 tsp. salt
Blend all ingredients until creamy.

I joined a Dean Ornish support group after my heart attack and they shared meals together. I was asked to bring a salad. Everyone LOVED the salad and asked me how I did it. Dressing was cherry tomatoes cut into 4ths! released a lot of juice, then two lemons and two limes. I'll have to admit that it was good. I also have to admit that I added some feta cheese and advocado to mixed greens, but I really think just the tomatoes, lemon and limes were enough.

Sorry if I repeat....

Braggs and dijon mustard

Fresh ginger, soy sauce, and dijon mustard

To taste, or perhaps put some water in if you need to cut them before you pour them on your salad. The thing is, though, I have noticed it needs to be a little tangy to have enough taste once it goes on the salad, for oil free salad dressings can tend toward too mild.

I like to squeeze a lime over my salad, sometimes both lemon and lime. When I want some salty taste, I add some braggs low sodium soy sauce. (liquid aminos to some of you,but it's still soy sauce)

brand at Sprouts this morning, It has no oil.

I have a Valencia orange tree and squeeze 1/2 very tree-ripened orange over my large salad every evening. I use a glass hand juicer and wipe the pulp into the salad as well.

It was not that long ago I never could have imagined I'd find it so tasty and satisfying. I even made a gluten-free lunch for a new-to-gluten-free, non-vegan friend and served my orange juice as the salad dressing. She loved it.