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!
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 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