For the amount of oil called for in the dressing, combine that amount of water and 1-2 tsp of cornstarch per 1/2 cup of water. Microwave it, stirring now and then, till it's thick and clearish. Combine with your other ingredients and mix well!
You could always just use water, of course, but I've found that this "thickened water" substitute gives more of the consistency of oil, as well as keeping the spices mixed better in the dressing.
This is really handy if you're trying to avoid HFCS, because almost every reduced-fat dressing on the market contains the stuff.
Basic No-Oil Virtually-No-Calorie Vinaigrette
1/3 cup balsamic vinegar (wine vinegar is good too)
1/3 cup oil substitute (I use 2 tsp cornstarch in 1/3 cup water & make it really thick)
3/4 tsp salt
1 tsp dried thyme leaves
1/8 tsp pepper
1 1/2 tsp dried basil leaves
Combine everything in a jar or salad dressing bottle and shake well.
I use this basic dressing to marinate chicken before grilling, and also to marinate barely-cooked vegetables (green beans, mushrooms, onions, cauliflower, peppers) to make antipasto. It also works really well for Kree's pasta salad.
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Cooking Tip: Replacing the oil in salad dressings (+ recipes)
