Creamy Balsamic Dressing – No Oil

Salads are a big part of my weekly menu and I’m not talking about little itty – bitty side salads. No I am talking about Big Beautiful Salads – BBS for short! Thankfully hubby Tom also likes these salads and we can make a meal out of them. Like most people we enjoy a creamy salad dressing with all those lovely greens and vegetables. With a little experimentation I came up with a creamy delicious no oil balsamic dressing that works well with so many different types of salads. You are going to love this one!

Nutmeg Notebook Creamy Balsamic Dressing

Nutmeg Notebook
Creamy Balsamic Dressing

I used to make a smaller amount of dressing but I was constantly having to make dressing so I increased the recipe and it yields 24 ounces. It will last a week in the fridge – but  you will most likely use it up before the week is out! It’s wonderful on a green salad, broccoli slaw or potato salad.  The dressing gets thicker after it chills in the fridge. I try to keep some dressing made and in the fridge at all times. Preparation is key to being able to eat healthy when hunger strikes! I use the Costco Balsamic vinegar for this dressing. The cannellini beans make it thick and creamy. It doesn’t taste “beany” – you would never know it was made with beans.

Nutmeg Notebook Big Beautiful Salad

Nutmeg Notebook
Big Beautiful Salad

This is one of my BBS – big beautiful salads. I will do a blog post about how I make my salads. They are hearty enough to be a meal and it takes about 45 minutes to eat this giant salad. It’s packed with flavor, fiber and nutrients!

Nutmeg Notebook Creamy Balsamic Dressing

  • 1 box or can of cannellini beans no salt added, rinsed and drained
  • 1/2 cup balsamic vinegar *
  • 4  Medjool dates – pitted (depends on how sweet you like it – you could use less or more)
  • 4 teaspoons Dijon Mustard or no salt added mustard
  • 1 cup unsweetened plant milk ( I use almond milk)
  • 2-3 teaspoons Garlic & Herb no salt seasoning or you could use 2 fresh garlic cloves

Mix all the ingredients together in a high power blender  like a Blendtec or Vitamix until smooth and creamy. It thickens after chilling in the fridge.

If you have a regular blender you might try soaking the dates in warm water to soften them so they will blend better.

*For a slaw salad I suggest you use the white balsamic vinegar – Trader Joe’s has a good one and other stores also sell white balsamic vinegar. The lighter color looks better on a slaw. The white balsamic is a lighter flavor but it still makes a yummy dressing.

A Nutmeg Notebook Recipe

Nutmeg Notes

On the home front our pool and patio renovation is complete and we love how it all turned out. Now we have to work on the landscape. The projects never seem to end around here but its good to have things to work on. We are thinking about putting in a little garden and growing some greens like kale – that would be so amazing!

Our granddaughter Alma is almost 5 months old and we are grateful that they live so close. I get to see her about every two days – sometimes more than that! It’s a joy to spend time with her and I jump at the opportunity to babysit. I am loving being a grandmother!

There is definitely a chill in the air and it’s starting to feel like fall. I have switched to wearing long pants for my morning walks as well as a jacket when I start out. I kind of like that crispness to the air early in the morning. It causes me to walk faster as I try to create a little heat. I guess that’s a good thing – maybe it burns more calories!

Wishing you all a happy healthy fall.


A Little Nutmeg Nugget: When I started this blog in January of 2010 I followed what I understood to be a healthy version of the standard American diet, ironically also known as the “SAD” diet. As interest in my own health and how it was affected by the food I ate evolved, I transitioned to a whole food plant based diet also known as “WFPB” diet. I have wrestled with the fact that this blog still contains all those posts and recipes from the SAD way of eating I have left behind. I no longer advocate for anyone to eat that way. At this time I am leaving those recipes and posts here. It is a record of my journey and how I came to follow a WFPB way of eating. It is my hope that those who still come here for those old recipes will be curious about what I am doing now. Perhaps they will dip their toes across the line as I did and try some plant based recipes and learn more about the health benefits.


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