When salads put a smile on your face, you just know that there’s a FABULOUS dressing along side it, and boy, oh boy, do we have a new, flavor-packed, creamy dressing that is sure to sweep you off your feet. This healthy, lush Oil Free Catalina Dressing is just that, and boasts no refined sugar too – yah hoo! Not only is it fast and easy, but it’s a BLAST of delicious flavors: tangy, sweet, and full of aromatic spices! A perfect addition to salads and a dipping sauce for veggies. Deliciously bold undertones with rich umami flavors will hook you with the very first bite, making it this week’s awesome Whip It Up Wednesday recipe. Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients, and gluten free.
- 4 Tablespoons organic maple syrup
- ½ cup water
- ½ cup rice vinegar
- 1 Tablespoon ume plum vinegar
- 2 teaspoons lemon juice
- 2 Tablespoons tomato paste
- 2 Tablespoons tahini
- 2 Tablespoons white miso *
- 1 teaspoon sweet paprika
- ¼ teaspoon chili powder
- 1/8 teaspoon celery seeds
- ¼ teaspoon dried ground mustard powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 Tablespoon dried minced onions
- ¼ teaspoon sea salt (+/-) *
- ¼ teaspoon black pepper (+/-)
- Place all the ingredients into a high-speed blender and emulsify until smooth.
- Taste test the dressing and add more seasonings, if needed.
*Ume Plum Vinegar: Ume Plum Vinegar is perfect for this recipe as it has that deliciously tangy flavor which complements the sweetness of the maple syrup It is relatively inexpensive. We use it quite frequently and it worth requesting it from your local grocery, or ordering off of Amazon in our humble opinion.
*Miso: We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free. Miso really lends itself to balancing flavors when you don’t use oil. You can also substitute with chickpea miso for a soy free version.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: Makes approximately 1 ½ cups of dressing.
*Storage: Refrigerate and use within 5 days.