Have you ever wondered how to perfectly poach an egg or whether mayonnaise is a better option that butter on a grilled cheese sandwich? A sieve is your friend when poaching eggs, and mayo is easier to spread than cold butter, but there’s a little more to the story.
A few months ago, Christine Pittman, one of my fellow members of the Stonyfield Clean Plate Club, launched a website called TheCookful.com, a contributor-based site that takes on a food topic and really digs into it, posting daily on all aspects of the topic. In addition to the above-mentioned topics, the site recently tackled salad dressing and included tips on making the perfect vinaigrette, which salad dressing to pair with which greens, best vinaigrette stir-ins, and a variety of dressings that incorporate Greek yogurt.
Recently, Christine recruited a few Stonyfield friends, asking them to share one of their favorite dressings that incorporates Greek yogurt, and I happened to have an old favorite up my sleeve.
The following recipe is a creamy spinoff of a reader and family favorite–aptly title Favorite Balsamic Vinaigrette. Replacing 50% of the mayo in a given recipe is an easy way to replace unwanted fat and calories with protein and calcium while maintaining great taste and texture. That’s exactly what I did with this recipe, and I reach for it whenever I want that classic balsamic flavor with a little more thickness and oomph.
If you’d like a thicker consistency to the dressing, the amount of oil can be reduced by a tablespoon or two with little change in the taste. I love to use this dressing on a salad I call Crunch Salad, where you can add chicken or another protein of choice for a complete meal that’s healthy and satisfying.
Yield: 1+ cup
Yield: 1+ cup">
- 1/4 cup balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1/4 cup plain Greek yogurt (nonfat, 2%, or whole may be used)
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons honey*
- 1 garlic clove, minced
- 1/2 teaspoon dried oregano or Italian seasoning
- 1/2 teaspoon kosher salt
In a small bowl, whisk together all of the ingredients until smooth. (You can also add them to a jar with a tight-fitting lid and shake well.)
Cover and refrigerate until needed. The dressing will thicken slightly upon refrigeration and will keep for approximately one week.
*The honey may be adjusted to preference. For a hint more sweetness, use 1 tablespoon of honey. For a bit more tang, start with 1 teaspoon.
Do you use regular balsamic or white balsamic vinegar in the creamy balsamic dressing recipe?
Hi Gina, I use regular for the classic flavor one might expect. If you try, I hope you enjoy!
Best dressing I have ever tasted! I make it all of the time. Thanks so much for sharing!
I’m so happy to read this, Ivy. Thanks for letting me know!
Hello Ann, Thanks so much for this dressing recipe. I just finished making it and it reminds me of what they serve in the 1920 fine dining restaurant in Longwood Gardens!!
Love your column. Best to you in 2018!
Keep it up!!
Thank you for your lovely comment, Chris. I’m delighted this was a reminder of what you’ve enjoy at Longwood. (We love it there!)
So glad you like!
wonderful recipe! Thanks for sharing 🙂
Ann this is such a great recipe and so versatile I think I could eat it straight from the jar. Love your recipes and you too! xoxo
You’re the best, Beverley! Thank you! ❤️
I had everything on hand to make this tonight for dinner…used it on a green salad and as a sauce for baked chicken. This could become my go-to dressing. It’s delicious!
Great news! Thanks for the comment, Andrea!
This looks delicious, being a vegetarian I wouldn’t have it with chicken, but I think it will be fabulous on romaine lettuce or any salad greens!
Or on potato salad – yum
Thank you, Christine. I love this drizzled over roasted potatoes…potato salad sounds divine!