It's hard to find no-oil, no-salt salad dressings that aren't abhorrent. I'm not sure how many taste buds a man has to kill to be able to eat straight vinegar like it's vinaigrette, but I still have too many for that. Here is the most promising attempt at a legitimately healthy dressing I've seen. It comes from Caldwell Esselstyn's Prevent and Reverse Heart Disease and features the no-tahini hummus that our household already likes.
Ingredients
2 heaping tablespoons no-tahini hummus
2 tablespoons balsamic vinegar, or vinegar of your choice (I'll be using white balsamic vinegar.)
1/2 tsp mustard of choice (I'll be using Dijon this time around -- it works really well in the green onion hummus.)
Directions
1. Mix and pour over greens.
I didn't love this. It wasn't bad, but I wouldn't want it to be the featured flavor of my salad. Sameer agreed. Adding some cherry tomatoes and a big variety of greens and other fresh veggies to the salad would go a long way toward making this dressing taste better.
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