Three Oil-Free Salad Dressings

Rincon Beach Sweet Vinaigrette*

¼ cup champagne vinegar

1 tsp sun-dried tomato powder

2 tsp Local Spicery Rincon seasoning (not salt free)

¼ cup pineapple juice

1 ½” thick slice of pineapple


Creamy Italian Dressing*

1/3 cup cannellini beans

2 TBSP tahini

½ cup warm water

2 tsp Local Spicery Sole della Toscana seasoning

Juice of ½ lemon

1 TBSP red wine vinegar


Georgian Creamy Walnut Dressing*

¼ cup walnuts

2 TBSP red wine vinegar

1 clove garlic

2 TBSP tahini

¼ cup warm water

¾ tsp Local Spicery Khmeli Suneli

½ tsp Local Spicery Sel-acious (salt substitute)



Assemble all ingredients in your blender, and blend until fully mixed and creamy.

For the walnut dressing, try blending it once for several minutes, then let it sit for at least 5 minutes before blending again.  Add water as necessary to reach desired consistency, and to help the dressing blend completely.


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