Creamy Balsamic Dressing

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.coma 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.  

Creamy Balsamic Dressing
This versatile dressing complements almost any green or grain-based salad and can be used as a sauce for chicken and roasted vegetables, too. Try it with this Crunch Salad --add chicken for a complete meal that's healthy and hearty.

Yields 1+ cup
  • 1/4 cup balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 1/4 cup plain Greek yogurt (non-fat is fine)
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 1 garlic clove, minced
  • 1/2 teaspoon dried oregano or Italian seasoning
  • 1/2 teaspoon kosher salt
  1. Combine all of the ingredients in a blender and blend until smooth, scraping down the sides as needed.
  2. Pour into a jar and refrigerate until needed. The dressing will thicken slightly upon refrigeration and will keep for approximately one week.
The Fountain Avenue Kitchen
Creamy Balsamic Dressing

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.  

Crunch Salad
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  1. Christine

    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

    1. Ann Post author

      Thank you, Christine. I love this drizzled over roasted potatoes…potato salad sounds divine!

  2. Andrea Post author

    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!

  3. Beverley Press

    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