Oil-Free Balsamic Salad Dressing/Marinade (Vegan)

Here's a simple salad drizzled with Oil-Free Balsamic Salad Dressing. 
It shares a plate with a bit of sauerkraut, Crispy Air Fryer Tofu,
a Clementine orange and one Brazil nut.

Recipe from Shane & Simple

Husband-Tested in Alice's Kitchen

This delicious oil free, nut free, gluten free, whole food plant based dressing is tangy with a hint of sweetness.  It can be made in less than 2 minutes.  It will keep in the fridge for 2-3 weeks.  And, it can be used as an oil-free marinade for tofu or tempeh or veggies for roasting. 

1/4 cup + 2 Tablespoons good quality balsamic vinegar

3 Tablespoons Dijon mustard

2 Tablespoons maple syrup

1 teaspoon nutritional yeast

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1-2 cloves garlic, minced (optional)

Water (optional)

Add all the ingredients, except the water, to a jar with a tight fitting lid.  Shake the jar vigorously until the ingredients are well combined.  Add water, a Tablespoon at a time and shake again, until you get the consistency you like.

(You can also place the ingredients in a bowl and use a whisk to combine.)

Nutritional Information: (2 Tablespoons) 60 calories; 300 mg sodium; 0 g fat; 11 g carbohydrates; 0.1 g fiber; 0.3 g protein; 0 mg cholesterol

Note: I think it's really important to use a good quality, great tasting balsamic for dressings, especially when the vinegar flavor will be "out there in front."  Here's the one I use.  (I purchase it from William Sonoma.)