We are all about switching up our salad fun with this healthy, flavorful Oil Free Herb Vinaigrette that is bursting with tangy goodness and aromatic herbs and spices. Drizzled on rainbow veggie wholesomeness, this simple and easy dressing is sure to absolutely delight your taste buds, making it this week’s awesome Whip It Up Wednesday recipe.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, and no highly processed ingredients.

Hi there, Ameera here!

This week’s Whip It Up Wednesday is our Oil Free Herb Vinaigrette salad dressing. This salad dressing is very versatile. You can literally take it in a bunch of directions based upon personal preferences. Our family was completely divided over the numerous kitchen tests that we performed.

Mom loves tangy flavors, so she actually preferred less tahini and maple syrup, while Dad loved more stone-ground mustard and maple syrup.  I actually like the vinaigrette more on the mild side as the recipe is written, but again, you can totally customize this one.

Taste Testing

I think one of the biggest mistakes Mom and I made when we started creating salad dressings was taste testing the dressing straight from the mixing bowl (or blender).  While the dressing may taste amazing during the mixing process, keep in mind that it has to typically cover a lot of salad so that flavor really needs to POP.

Now, when we create salad dressings, we keep a tiny bowl of lettuce then drizzle a tiny bit of dressing on the small salad, mix it well, then taste test. This practice will give you a much better perspective on flavor. Especially when we are offering you tips and ideas on which direction you want to take your salad dressing.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.

Whip it up Wednesday

As you already know, every Wednesday, we feature a quick and easy recipe that can be “whipped up” in 20 minutes or less. This recipe can be made in about 5 minutes, which really helps speed things up in the kitchen.

Veggie Bowl Fun

We love this dressing!  Here’s how we created our salad:

• Salad greens
• Kidney beans
• Tomato slices
• Radish slices
• Carrot ribbons
• Chopped cucumbers
• Cooked brown rice pasta
• Hemp seeds
• Oil Free Herb Vinaigrette
• Served with some Quinoa Flatbread on the side

We hope you enjoy our new Whip It Up Wednesday quick and easy ideas!

If you try this zesty dressing, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Products Used:

• High-Speed blender

Oil Free Herb Vinaigrette

• Author: Monkey and Me Kitchen Adventures
• Prep Time: 5 Minutes
• Total Time: 5 minutes
• Yield: about 3/4 cup 1x
• Category: Dressing

Print Recipe

Pin Recipe

---

Description

Switching up our salad fun with this healthy, flavorful Oil Free Herb Vinaigrette that is bursting with tangy goodness and aromatic herbs and spices. Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.

---

Ingredients

Scale 1x2x3x

Base Ingredients:

• 1/3 cup red wine vinegar *
• 2 Tablespoons rice vinegar
• 2 Tablespoons water
• 2 to 3 teaspoons organic maple syrup (+/-)
• 1 teaspoon white miso *
• 2 to 3 teaspoon tahini (+/-)
• ½ teaspoon stone ground mustard (+/-)
• 2 Tablespoons nutritional yeast

Spice/Herb Ingredients:

• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 Tablespoon dried minced onions
• 1 teaspoon dried crushed thyme leaves *
• Pinch rubbed sage
• ¼ teaspoon sea salt (+/-) *
• Pinch black pepper (+/-)

---

Instructions

1. Place the Base Ingredients and Spice/Herb Ingredients into a small bowl, whisk until smooth and emulsified.
2. Taste test and add adjust seasonings accordingly. Serve over your favorite salad greens.

---

Notes

*Tang versus Mild:  Our family was completely divided over the amount of tang we liked in this dressing.  Some preferred less tahini and maple syrup to make it more tangy while others preferred to ramp up the tahini and maple syrup to make it less tangy.  We suggest you start with the smaller amounts of tahini and maple syrup and then taste test by placing a small amount of salad in a tiny bowl and putting a small amount of dressing on it, mixing well, then taste testing to get a feel for how the dressing disperses itself on the salad fixings. Then adjust the ingredients accordingly.

*Vinegar:  Purchasing a good quality vinegar is important.  Less expensive brands tend to be tarter and more acidic than a good quality vinegar.

*Dried Thyme Crushed Leaves:  We use Penzeys French Thyme.  It has amazing flavor.  If you can’t find dried crushed thyme leaves, you can use ground thyme, but use half the amount.

*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 use 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 ¾ cup of dressing.

*Storage:  Refrigerate and use within 10 days.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.