Oil-Free Sweet Dijon Salad Dressing

Sweet Dijon Dressing

Though the fall is technically my favorite time of year when it comes to the food calendar, I do love breaking out our serving bowl (known as “the big bowl”) in the spring and filling it with a jumbo salad for one. This tradition starts as soon as the snows melt in April, and occurs nearly every day at lunch until the snow flies again in October. My love for warm weather salads is threefold: The fresh taste of the produce, the energized feeling I get after consuming all of those greens, and the desire to not look worse than the year prior in a swimsuit. Come on, I know I’m not the only one!

Anyway, as amazing as salads can taste, the dressing really is the icing veggie cake. I like to use a lot of it, but don’t love the heavy oils. So, I’m always mixing up oil-free blends that still satisfy my cravings for something a little rich. One of my favorites is honey dijon.

But, before I jump into this wonderfully simple recipe, I have a little healthy advice. Don’t be tempted to go completely fat-free with your salads. According to studies, dietary fat is required for the proper absorption of nutrients from fruits and vegetables. Though I often cut out the oils, I make sure to add some healthy fats to the overall meal. The dressing itself contains a wee bit of fat from the flaxseed (the seeds help to thicken the dressing), but I also love adding ample avocado chunks to honey dijon salads … the flavor combination is incredible. For protein, chicken, tuna, or tempeh are fabulous options. If I’m out of avocado, and my salad is too close to fat-free, then I whisk a little olive oil or a tablespoon of nut butter into this dressing for an equally divine flavor.

Sweet Dijon Salad Dressing


  • 2 Tablespoons Honey or Agave Nectar
  • 2 Tablespoons Dijon Mustard
  • 2 Tablespoons White Wine Vinegar, Rice Vinegar, or Apple Cider Vinegar
  • 1 Teaspoon Ground Flaxseeds (grind then measure)


  1. Whisk these four little ingredients together until well combined.
  2. Pop the dressing in the fridge to thicken a bit while you make the rest of your salad.

Preparation time: 5 minute(s)

Diet type: Optionally Vegan, Vegetarian, Dairy free, Egg free, Gluten free, Nut free, Peanut free, Soy free, Wheat free

Number of servings (yield): 3

What’s your favorite salad dressing? 

Alisa Fleming is the founder of the largest dairy-free website, Go Dairy Free, and author of the best-selling special diet book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living.

Follow Alisa on Facebook, Twitter, and Pinterest.

17 Responses to Oil-Free Sweet Dijon Salad Dressing

  • Kim says:

    I love agave mustard dressing, but I never thought to add flaxseed! Good idea, Alisa!


  • I normally smother my salads in hot sauce…so guilty. If I go with dressing, it’s definitely honey mustard. This looks and sounds perfect! Love the addition of flax seeds. Perfection.


  • Alisa says:

    Hot sauce? Really? You are so weird Sarena, but that’s why I adore you :)


  • Wow, love this dressing recipe and what a gorgeous photo! Will be thinking of your big bowl approach from now on, Alisa. ;-)



  • Thanks, Alisa. I will be trying this one. We have the big salad bowl approach at our house too and sweet mustardy dressings are favorites.


  • My olive oil version of this is our go-to salad (and everything else) dressing (I use apple cider vinegar). I haven’t tried it oil free. You’ve inspired me to give it a shot. Looks wonderfully thick and tasty.


  • Katie says:

    I am the same way. I was at a friend’s house over the weekend and she busted out her mixing bowl for our burrito bowl salads and said, “I’ve seen your salads. Here’s the biggest bowl in the house.” Her boyfriend thought she was joking. ;)

    This dressing…YES! (You’ve been pinned!)


  • LOVE homemade salad dressings and I am going to whip this one up!
    Thanks for another amazing easy recipe Alisa!


  • I confess, I sometimes use salsa or hot sauce on my salads, too. This dressing sounds so flavorful, and easy, as well. I love the idea of adding oil only IF there isn’t another source of it in the salad.


    Amy Green Reply:

    @Pat @ Elegantly, Gluten-Free, I do that too, Pat. It’s always yummy!


  • I’ve tasted some of the salads and they are simply delicious! The good thing is they are healthy too!


  • Nancy Nurse says:

    Your dressing is amazing and I’m proud of you for cutting out the fats! Fats are NOT needed at all! What you said here: “According to studies, dietary fat is required for the proper absorption of nutrients from fruits and vegetables”. This is not true. Have these studies revealed to you; are they double blind studies? Check out: http://www.drmcdougall.com

    Have a wonderfully healthful 2013!


    Laura Reply:

    @Nancy Nurse,
    I agree, dietary fat isn’t needed at all. That’s something people (doctors included) used to believe.

    Love this recipe, I just made it and am enjoying it on a huge salad. Thanks!!


  • Drizzly says:

    Tried the dressing on coleslaw for lunch–
    -could not tell the oil was missing and just a tasty as any honey mustard dressing


  • Marissa says:

    Love this!! Made this last night and it turned out wonderful! I had been looking for a dressing the was oilfree and this is the best! Thank you!


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  • emmy says:

    I made this tonight and it came together well, but I did end up having to add some tarragon and lemon zest as it didn’t taste of much at all but mustard.


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