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This salad is so good, I made it several days in a row after I shot the photos

Holiday fashion is all about balance: bold yet polished, glamorous yet wearable

6 Plant-Based Oil-Free Salad Dressing Recipes Ingredients Tamari Vinaigrette 1/4 cup tamari 1/4 cup balsamic or red wine vinegar 2 teaspoons Dijon mustard 1001 Islands 6 tablespoons silken tofu 3 tablespoons stone ground mustard 3 tablespoons ketchup 1 teaspoon squeezed lemon juice 1 pinch salt 1 pinch freshly ground black pepper Agave Mustard 1/4 cup cup silken tofu 1/4 cup stone ground mustard 3 tablespoons agave syrup 1 pinch salt or to taste 1 pinch freshly ground black pepper or to taste Strawberry Vinaigrette 4 large strawberries 1 tablespoon red wine vinegar 2 tablespoons agave syrup 1 pinch freshly ground black pepper Creamy Italian 6 tablespoons soft silken tofu 4 tablespoons water 2 teaspoons freshly squeezed lemon juice 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon oregano flakes 1/2 teaspoon rosemary flakes 1/2 teaspoon basil flakes 1/2 teaspoon salt 1 pinch freshly ground black pepper Sesame Umami 1/4 cup tamari (optional soy sauce) 2 tablespoons toasted sesame seeds 2 tablespoons rice vinegar 2 tablespoons water 1 clove garlic Instructions Tamari Vinaigrette Whisk and mix with salad

Tips Fridge: Store in an airtight container or jar for up to one week