Creamy Italian Salad Dressing (Oil-Free)
Try this Creamy Italian Salad Dressing (Oil-Free) recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/2 tsp garlic powder
- 1 tsp dried oregano
- 1 1/2 tsp onion powder
- 2 tsp dried parsley
- 1 1/2 cup cooked white beans drain and rinse if using canned (i cooked great northern beans)
- 1/2 cup (to 1 cup) water
- 2-3 tbsp fresh squeezed lemon juice
- 1 tsp sea salt (optional)
- Carbohydrate 2.22421687396912 g
- Cholesterol 0 mg
- Fat 0.158030624836 g
- Fiber 0.873806232423244 g
- Protein 0.575092499824 g
- Saturated Fat 0.02974293745744 g
- Serving Size 1 1 recipe (3g)
- Sodium 5.06437499976 mg
- Sugar 1.35041064154588 g
- Trans Fat 0.02637187497296 g
- Calories 11 calories
Warm beans slightly then place in a blender or food processor (I used my Blendtec).Pour in ½ cup water.Squeeze juice from lemon into a small dish, remove any seeds then pour juice into dressing. Start with 2 tbsp of lemon juice and add one more tablespoon of juice if needed.Dump in the rest of the spices then blend/process well.Scrap sides of container and add more water if necessary.Dressing should come out creamy and smooth. More water and spices can be added to meet your preferences.
