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My go to dressings are typically low in fat. If you love balsamic dressings, then you will love this recipe.
With the use of the dates as the natural sugars, it give it a slightly sweet, but tangy taste.
Add a good source of protein to your salad or even on the side for a complete meal. A plant based protein would be beans, peas or even tofu.
Balsamic Vinegar:
Balsamic vinegar comes from an Italian vinegar making process which dates back to middle ages. There is two main types.
Modern commercial balsamic vinegars. Found in grocery stores. Combines concentrated grape with wine vinegar to speed up the acidification process. Typically aged from 2 months to 3 years in large oak barrels.
Depending on the mix of sweet grape must and tart wine vinegar, balsamic vinegar can vary in its sweetness. It can range in consistency from thin to syrupy.
There is also a White Balsamic Vinegar which I love!
Vegan, Vegetarian, Diabetic friendly, Celiac friendly.
No Oil Balsamic Date Dressing
Equipment
- Blender
- 1/3 cup
- tbsp, tsp, 1/8 tsp
Ingredients
- 2 Dates pitted and cut in half
- 1/3 cup Balsamic Vinegar
- 1 tbsp Tamari low sodium (soy sauce gluten free)
- 2 tsp Dijon or Yellow mustard
- 1 tbsp Nutritional Yeast
- 1 tsp Onion Powder
- 1/8 tsp Garlic Powder or 1 small garlic clove
Instructions
- Using a small glass bowl, add the dates. Using hot water, pour over the dates until covered. Let soak for 15 minutes. Do not throw out the water they are soaking in.
- Add the dates to a blender with 2 tbsp of the water they are soaking in. Add in all of the rest of the ingredients.Blend until smooth. Serve on a fresh salad with some sweet tomatoes.
- Store in fridge up to 1 week.