Author: Sharon

https://www.kathysvegankitchen.com/wprm_print/the-best-oil-free-italian-dressing

Ingredients
½ cup white vinegar
½ cup red wine vinegar
1 Tablespoon maple syrup
1 lemon juiced
2 Tablespoons stone-ground mustard
½ cup water
2 Tablespoons Italian seasoning
¼ cup chopped fresh basil
¼ cup chopped fresh parsley
½ green pepper minced
½ red onion minced
3 cloves garlic minced

Instructions
Mince the garlic, red onion, and green pepper.
Chop the parsley and basil.
Add all the ingredients in a bowl or measuring cup and whisk together.
Cover and place in the refrigerator for an hour before servings, so the flavors enhance.
Serve on your favorite salad, or pasta, marinate veggies for grilling, or use a sandwich dressing.
This dressing will be fresh in the refrigerator for up to 5 days.

Notes
Using fresh herbs gives the dressing a more full-bodied flavor.
Fresh lemon juice is also preferred compared to bottled juice.
Combining the two different kinds of vinegar is essential to reaching the depth of flavor.
Serve this dressing in a pasta salad, Italian chopped salad, Panzanella salad, or Italian farro salad.
Try this dressing to marinate vegetables for the grill or vegetable kabobs.
Do not blend the dressing; it should be chunky for the best flavors.

Nutrition
Calories: 38kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 61mg | Potassium: 123mg | Fiber: 2g | Sugar: 3g | Vitamin A: 336IU | Vitamin C: 22mg | Calcium: 52mg | Iron: 1mg

https://www.kathysvegankitchen.com/wprm_print/quick-and-easy-lemon-basil-dressing

Ingredients
½ cup packed fresh basil
¼ cup water
¼ cup white vinegar
1 ½ lemons juiced and zested
¼ cup raw blanched slivered almonds
1 clove garlic
1 Tablespoon Maple syrup

Instructions
Place all ingredients in a high-speed blender.
Blend on high until smooth.
Place the dressing in the refrigerator until ready to serve.

Notes
First, fresh basil is necessary to make this refreshing lemon basil dressing. In Arizona, basil thrives in my garden in 100-degree temperatures.
All my herbs grow at an increasing rate all year round compared to my indoor and outdoor gardens when we lived in Michigan.
Another suggestion is to use fresh lemon juice and garlic. Even though it would take a discerning palate to tell the difference between bottled and fresh lemon juice, most bottled juices contain preservatives.
Another bonus to fresh lemon is the lemon zest. Since I used lemon zest for this lemon basil dressing, buy organic lemons or scrub them before zesting.
Additionally,  you will need a quality high-speed blender. For instance, I use a Nutri-bullet, which is inexpensive, I’ve owned it for years.
Despite popular belief, you do not need a blender similar to a car payment. Quality, for example, doesn’t always come with the highest price tag.

Nutrition
Calories: 41kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Polyunsaturated Fat: 1g | Sodium: 2mg | Fiber: 1g | Sugar: 3g

https://www.kathysvegankitchen.com/wprm_print/vegan-creamy-italian-dressing

Ingredients
½ cup white vinegar
½ cup red wine vinegar
½ cup raw cashews or white beans for a nut-free option
1 Tablespoon maple syrup
1 lemon juiced
2 Tablespoons stone-ground mustard
½ cup water
2 Tablespoons Italian seasoning
2 teaspoons onion powder
2 teaspoons garlic powder
3 cloves garlic minced
¼ cup chopped fresh basil
¼ cup chopped fresh parsley
Salt and pepper to taste

Instructions
If you don’t have a high-speed, you should soak the cashews overnight.
You don’t need to soak the cashews if you have a quality blender.
Drain the cashews and add all the ingredients other than the fresh basil and parsley if soaking.
Blend until smooth.
Chop the parsley and basil separately, and stir into the dressing
All dressing thickens in the refrigerator until you are ready to use it.
For a thicker dip, reduce the water to ¼ cup.

Nutrition
Calories: 49kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 32mg | Potassium: 91mg | Fiber: 1g | Sugar: 2g | Vitamin A: 150IU | Vitamin C: 7mg | Calcium: 28mg | Iron: 1mg

(Oil unnecessary, in my opinion)

https://youtube.com/embed/VT-h8gh876Q?si=DmKyWHOP2D_bK68H

INGREDIENTS:

Dressing –
*1 cup cashews – soaked & drained (may sub w/ cannellini beans)
*1/4 – 1/2 cup water (start 1/4, add more at end if needed)
*1/2 cup barbecue sauce
*2 tablespoons Dijon mustard
*2 tablespoons vegan Worcestershire sauce
2 tablespoons lime juice

Salad –
*1 head romaine lettuce chopped
*1 (15-ounce) can black beans drained
*1 (15-ounce) can black-eyed peas drained
*1 cup corn (thawed & drained)
*2 cups cherry tomatoes
*1 avocado chopped
*1 red bell pepper chopped
*1 jalapeño seeded and minced
*1/2 red onion diced
*scallions to taste, sliced

DIRECTIONS:
In a medium bowl, add the drained  cashews, water, barbecue sauce, Dijon mustard, Worcestershire sauce, lime juice & whisk together. Set the dressing aside.

In a large serving bowl, add the lettuce, black beans, black-eyed peas, corn, tomatoes, avocadoes, bell peppers, jalapeños, onions, and scallions & toss together.

Serve the salad, drizzle with dressing.