To Vegan Or Not To Vegan, Oil Free Salad Dressing

I often joke that I’m a vegan, not so much because I love animals, but because I hate plants—especially the cruciferous ones. I do love starch, however (think potatoes, yams, rice, etc.), and have elected to be the kind of vegan who eats mainly on the “starch strong” plan. Regardless, vegetables must still constitute a large part of the diet.

Yuk. I’m not really a broccoli fan … especially without the cheese or Hollandaise sauce.

What about salad? you ask. I know, I reply.

I like salads. But, let’s face it. In the olden days it was because my salad was slathered in dressing. For me—without dressing—tomatoes and even an avacado, are not enough to make a salad a salad. I’d rather starve. And so far I haven’t found a suitable dressing on the grocery store shelf that stands up to the scrutiny of my dietary gurus.

The heroes of which I speak—John McDougall, Caldwell Esselstyn, and Jeff Novick—do not recommend any, underscore any, oil in the diet (not to mention the additives found in most commercial brands of salad dressing).

So, how do I eat my vegetables if I can’t drown them in dressing?

After searching two years for a recipe, I’ve come up with a winner. This is based on a vinaigrette dressing from Robert Pritikin’s New Pritikin Program:

Rebecca’s Oil Free Salad Dressing

Place ingredients into a Vitamix or blender.

Blend until smooth.

Store in the refrigerator in a jar with a tight fitting lid.

As contents will settle, be sure to shake and stir before serving.

Salad dressing

— Rebecca

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