Oil- and Nut-free Berry-Miso Salad Dressing

Berry Miso Dressing An Unrefined Vegan

Kel and I average 5 salads per week which means about 20 salads each month – hey, that’s a lot of greens, sure – but it also means preparing and consuming a lot of salad dressing.  Which means that I’m constantly thinking up new combinations of acids and bases.  This one contains no nuts and gets its sweetness from a small amount of fruit preserves.

Berry Miso Dressing An Unrefined Vegan

Oil- and Nut-free Berry-Miso Salad Dressing
Serves 6
If you eat as many salads as we do, you need a lot of dressing recipes. This is one of my favorites. Easy and full of flavor without oil or sugar.
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Total Time
10 min
Total Time
10 min
37 calories
5 g
0 g
1 g
2 g
0 g
41 g
780 g
2 g
0 g
1 g
Nutrition Facts
Serving Size
41g
Servings
6
Amount Per Serving
Calories 37
Calories from Fat 8
% Daily Value *
Total Fat 1g
1%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 780mg
32%
Total Carbohydrates 5g
2%
Dietary Fiber 1g
4%
Sugars 2g
Protein 2g
Vitamin A
0%
Vitamin C
1%
Calcium
1%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/4 cup apple cider vinegar
  2. 1/4 cup Bragg Liquid Aminos or tamari
  3. 1/4 cup water
  4. 1/2 tsp. black pepper
  5. 1 Tbsp. hemp seeds
  6. 1 Tbsp. fruit-sweetened jam (I use seedless blackberry)
  7. 1 clove garlic
  8. 1 Tbsp. dried onion flakes
  9. 1 Tbsp. white miso
Instructions
  1. Combine all ingredients in a blender and process until very smooth. Dressing keeps for several days in the refrigerator.
beta
calories
37
fat
1g
protein
2g
carbs
5g
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an unrefined vegan http://anunrefinedvegan.com/

Ingredients

Berry Miso Dressing An Unrefined Vegan

 

35 thoughts on “Oil- and Nut-free Berry-Miso Salad Dressing

  1. Pingback: Oil- and Nut-free Berry-Miso Salad Dressing | Vegan Today

      1. bar

        It’s going really well. I had like two months at the end of school year where I fell off almost every wagon, with the exception of eating meat, when things got megastressful. It was nuts (actually, it would have been much better if more nuts were involved. Haha.), so I was feeling all that ick. This is totally giving me that inside out feel good and reminding me, from a wellness perspective, why being vegan is so totally the way. (Plus, I’ve lost 11 pounds so far – so no complaints there!)

  2. tearoomdelights

    I eat salad every day but I never have a dressing on it. I suppose it’s just a habit because sometimes when I’m eating out and there’s a nice dressing on the salad I think ‘ooh, this is nice’ but then I don’t carry the theme on at home. Strange, but this looks good, and your photos with the blue background are wonderful. That last picture makes me want to reach into the screen and tuck in.

    Reply
  3. Cadry's Kitchen

    This fruity dressing sounds just lovely for summer! Like you, I’m always happy to find some new salad dressing combos since I eat a lot of salads. Plus, it’s been so humid and muggy, fresh and raw sounds best!

    Reply
  4. mycookinglifebypatty

    Your dressing recipe sounds like something that will taste great. But what I really love about this post is your photos of the measuring spoons showing all the ingredients. That is inspired!

    Reply
    1. An Unrefined Vegan

      Thanks, Patty! I’ve been starting to do that more with my posts (showing the ingredients), but it doesn’t always come together as I’d like – so I appreciate your comment about it!

      Reply
  5. Melinda

    Love this recipe! After buying Bragg’s fat-free berry dressing I started making my own version (similar to yours). I also like Maple Grove strawberry balsamic so am trying that next to get a sugar-free version maybe with date sugar? This is a hummus-like dressing I make for my spinach salads.

    1 can organic chick peas, rinsed
    3 garlic cloves
    1 tbsp miso
    1 Tbsp dijon
    1 tsp tumeric
    juice of 1 lemon
    splash of balsamic vinegar
    water if needed to get to the right consistency

    Process in nutrabullet or blender

    Reply
  6. fithealthyhot

    I love miso! I used to make a tahini-miso dressing all the time, and eat it with all my veggies. This looks awesome! I wonder if maple syrup would be an okay substitution for the fruit preserves…I’m not huge on fruity salad dressings!

    Reply
  7. An Unrefined Vegan

    I’m also not big into sweet/fruity salad dressings – and I promise you this one does not come across as overly fruity (like, for instance, a typical raspberry vinaigrette) – but – I think maple syrup would work really well with its smoky tones.

    Reply
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  9. Shira

    This is officially on the list! Looks fantastic Annie – and in summertime the more dressing options the better! So much salad going on over here…. xx

    Reply
  10. biggsis

    Thank you for this! Sounds great and I am definitely in a salad dressing rut. We eat a lot of salads as well and I could definitely use some non-oil based dressings.

    Reply
  11. Pingback: Think Outside the Oil – lower fat salad dressings | my sister's pantry

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