I can’t imagine digging into a salad without a taste of garlic. There’s not a drop of Italian in my veins but there’s definitely a love for garlic. Which is why Italian dressing has always been my go-to-dressing whenever salad is on the menu. When I began this whole food-plant based way of life, I also decided to go oil-free. At first, I thought my Italian days were over. But then I discovered there are so many ways to dress up a plate of greens without adding lots of fat or oil and still have a tasty salad to boot.
Using oil in a dressing can often sabotage your health goals. You want to add more fresh fruits and vegetables into your life. Or you might want to eat more greens to lose some weight. But then you douse those low-calorie, power-packed veggies with a high-fat dressing and wonder why the weight is so slow in coming off. But what really spoke to me was how refined oils can play havoc with our circulation. Oil robs our body of an important gas called nitric oxide, which is so essential for keeping our veins and arteries open and clear. I also found that oil was increasing inflammation in my body, leading to painful joints, weaker eyesight and even more teeth problems. It made an incredible difference in my health when I ditched it for ood.
But how could I make a salad dressing without it? Oil helps the dressing to stick to the salad. It helps the acid in the dressing to not be too astringent and holds all the other ingredients together. But here’s the good news, you don’t have to use oil to do all that. I discovered a more healthy replacement called Aquafaba.
You won’t find it on the shelf of your nearest grocery store. At least not by that name. There’s no bottle or can labeled “Aquafaba.” But it’s right there on the shelf. You’ll find it in every can of beans. Aquafaba is the name of the viscous liquid in a can of garbanzos, cannellini, or any other bean can. Believe it or not, it has wonderful properties to thicken salad dressings just as oil does, but without any bad side effects to the linings of your arteries and veins.
When I open a can of garbanzos or cannellini, I often drain off the aquafaba and store in the freezer so I have a handy supply for making my delicious oil-free dressings. Italian dressing is the first one I made with aquafaba. And I haven’t been disappointed. It’s still my go-to dressing. It’s so easy to whisk up and add to my favorite tossed salads and sometimes even pasta dishes. It still has the favorite seasonings I’ve always loved. Garlic is here to stay on my salads!
Fantastico Low Fat Italian Dressing
Ingredients
- 1 cup Aquafaba liquid from any white bean or garanzo bean can
- 1/4 cup lemon juice
- 1/4 cup water
- 2 tsp maple syrup
- 2-3 tsp garlic powder
- 1/2 to 1 tsp salt or salt substitute
- 1 tsp dried basil
- 1 tsp oregano
- 1 tsp dillweed
- 1/4 to 1/2 tsp turmeric depending on how zesty you want your dressing
Instructions
- Drain the liquid from a 15 ounce can of garbanzos or from a can of white beans. Add the remaining ingredients to a blender, salad dressing bottle or measuring cup. Blend or shake together. Refrigerate to chill. Serve in any salad.
