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Oil-Free Tomato, Kalamata, and Miso Salad Dressing [Vegan]

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When it comes to salad dressing, I’m on auto-pilot. It takes me mere seconds to whip up an oil-free vinaigrette and it’s really light and wonderful – but – it’s getting a bit tired. Enter the ripe tomatoes Kel has been bringing in from the garden. In went some olives and miso because everything tastes better with them. The dates temper the tangy acid and the vegetable broth lends richness. Takes almost as much time to make this as it does my old standby dressing. Vary this by using fresh herbs instead of dry or a different vinegar.

Oil-Free Tomato, Kalamata, and Miso Salad Dressing


  • 1 large ripe tomato, cored and cut into big chunks
  • 2 tsp. lemon juice
  • 2 tbsp. vegetable broth
  • 2 tbsp. water
  • 1 tsp. white wine vinegar
  • 2 small pitted dates, chopped
  • 8 pitted kalamata olives
  • 1 clove garlic
  • 1 tbsp. brown rice miso paste
  • pinch black pepper
  • pinch dried oregano
  • pinch dried basil


  1. Place all ingredients in a blender and process until smooth.





I was into my 30s before I began running and working out, but I was still missing something: diet.  The animal products I was consuming were undoing the benefits of all of that physical activity.  Today my body runs on a plant-based, low-fat, low sugar diet that keeps me healthy and strong. I’m sharing – via An Unrefined Vegan - what I've learned by offering simple, delicious and nutritious recipes that nurture body, soul and conscience.



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