126 oil vinegar recipes

Three-ingredient honey mustard vinaigrette with apple cider vinegar, stone ground mustard, and honey. No oil, ultra-light, and ready in under 5 minutes.

Pickled peppers and chilies preserved in a vinegar brine with an optional olive oil layer. Water bath canned for shelf-stable storage year round.

Oven-roasted asparagus tossed with olive oil and finished with a splash of balsamic vinegar. Four ingredients, high heat, and ready in 15 minutes.

Fat-free tomato onion dressing blended with sauteed sweet onion, herb vinegar, basil, poppy seeds, celery seeds, and dill. A light, tangy salad dressing with no oil.

Marinated broccoli chunks in a light rice vinegar, olive oil, dill, and garlic dressing. A crisp, no-cook appetizer that uses broccoli stalks instead of florets.

Chunky marinara sauce loaded with zucchini, mushrooms, celery, and red onion sauteed in balsamic vinegar. A no-oil vegetable-packed pasta sauce simmered in 40 minutes.

Light raspberry vinaigrette made with raspberry vinegar and orange juice instead of oil. A fat-free, fruity salad dressing that comes together in 5 minutes with just 4 ingredients.

Vegan pasta with pureed cherry tomato sauce, balsamic vinegar, and miso for deep umami flavor. Oil-free, dairy-free, and rich-tasting without any cream.

Hot German bean salad gives black and kidney beans the sweet-and-sour treatment, with a glossy vinegar dressing and crisp-tender carrots, celery, and onion. Served warm, oil-free, and vegan. A fast, tangy twist on the bean salad.

Brussels sprouts a la Greque tossed with lemon zest, red wine vinegar, fresh parsley, and pimento. A bright, tangy Greek-style side with no butter or oil.

Fakes xithati is the traditional Greek sour lentil soup, slow-simmered with garlic, olive oil, and coriander, then finished with a splash of vinegar for a tangy, soulful Mediterranean bowl.

Roman-style concia: zucchini slices fried golden in olive oil, then layered with garlic, basil, and vinegar. An old-world Italian appetizer that improves as it sits.

Oil-free tomato vinaigrette with fresh tomatoes, white wine vinegar, basil, thyme, and Dijon mustard. A light, fat-free blender dressing for green salads and pasta salads.

Simple chickpea soup made from dried garbanzo beans simmered with onion and olive oil. Finished with lemon juice or vinegar for a bright, comforting Mediterranean-style broth.

Vegan lemon garlic dressing with cucumber, onion, apple cider vinegar, dill, and celery seeds blended smooth. An oil-free, fat-free salad dressing that keeps well in the fridge.

Tangy cabbage relish salad tossed in a sweet-and-sour dressing of brown sugar, dry mustard, and apple cider vinegar. No mayo, no oil, ready in 15 minutes.