This was the very-first oil-free, no-added-salt, vegan and nutritarian salad dressing that I ever loved at first bite! Truthfully, I was scared to try this Walnut Balsamic Vinaigrette Dressing recipe when I saw it in Dr. Fuhrman’s The End of Dieting, because raisins in salad dressing just seemed straight-up wrong.
But I’m a serious believer now. And I promise you’re going to be shocked at how well balsamic vinegar and raisins play together on your taste buds–tart and sweet and heavenly!
Let’s jump into this classic nutritarian salad dressing recipe…
The No-Oil Dressing You Need To Know About!
You might say that Dr. Fuhrman’s Walnut Balsamic Vinaigrette Dressing is kinda #famous (and that’s “hashtag” spelled out in full), especially since you can find it on Dr. Oz’s website here!
And when I attended Dr. Fuhrman’s Culinary Getaway not only was this dressing on the menu that week several times, but when I spoke to fellow nutritarians about their favorite no-oil dressings (cause hello!, that’s a huge topic of conversation for nutritarians) this recipe popped up in conversation all. the. time.
So that’s my little spiel to urge you to TRY THIS DRESSING AS SOON AS POSSIBLE!
Because after over 5 years at this lifestyle, I can tell you that a good oil-free, vegan, nutritarian salad dressing recipe is worth its weight in gold!
Simple & Unexpected Ingredients
Dr. Fuhrman’s Walnut Vinaigrette Dressing requires only 7 simple ingredients:
- balsamic vinegar (get me top recommendations here)
- raw walnuts
- Dijon mustard
- fresh garlic or garlic powder
- dried thyme
The point is you probably have most of these ingredients hanging out right now in your pantry and I absolutely love that this dressing doesn’t require any fresh ingredients to make it happen. So mark my words, you’re going to want to always make sure you have these ingredients stocked in your nutritarian pantry!
Hold on. Let’s stop right now and talk about the key ingredient: walnuts.
The walnuts here replace the oil conventionally used in balsamic dressings, and Dr. Fuhrman does this for a very good reason.
(Science-y stuff alert! If you’re not about it just scroll down to get the recipe–I won’t tell!)
Walnuts Will Rock Your Nutritarian World!
According to Dr. Fuhrman’s The End of Dieting, numerous studies have shown that people who eat walnuts regularly have half the heart disease rates of those who rarely eat them. Even the smallest amount of these wonder-nuts (okay, that sounds funny) added to your diet can have heart-protective benefits.
Walnuts are also rich in omega-3 fatty acids. You know that fat that everybody needs and every product claims to contain? Well, we need them for our heart and brain function, so you can ditch the fish oil supplements and reach for some walnuts instead!
But, by far, the most beautiful thing about walnuts is the fact that they allow more fat to pass through our (TMI alert) stool! That means if you’re eating them with let’s say avocados, your body is going to absorb less of the fat from those avocados! Can I get an a-men?!
Before you go running to the closest Panda Express to order up some Honey Walnut Prawns, remember that the key to getting the most nutrients from nuts and seeds is to eat them raw, and sparingly.
Buzz kill, I know!
But lucky for us we have two daily salads to enjoy this No-Oil Walnut Vinaigrette Dressing with! And if for some reason making this dressing can’t happen right now for you, then Dr. Fuhrman has it all bottled-up and ready-to-go for you right here:
Either way you’re going to want this goodness in your life and I hope you love this simple oil-free salad dressing recipe as much as I do!
No-Oil Walnut Vinaigrette Dressing
Maximize your salad with this oil-free, vegan salad dressing recipe from Dr. Fuhrman’s book, The End of Dieting! Made creamy with good-for-you walnuts and sweetened with raisins, this is going to be your new favorite nutritarian dressing recipe!
- 1/2 cup water
- 1/4 cup balsamic vinegar
- 1/4 cup walnuts
- 1/4 cup raisins
- 1 clove garlic or sub 1 tsp. garlic powder
- 1 tsp Dijon mustard
- 1/4 tsp dried thyme
Combine all ingredients in a high-speed blender until smooth.
Note: My good friend didn't like the thyme added in. If you're sensitive to dried herbs you may want omit the thyme entirely.
Stores for up to 10 days in glass storage container in the fridge.