Creamy Balsamic Dressing

By Ann Fulton

Jump to Recipe


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

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
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.

Yield: 1+ cup
Crunch Salad --add chicken for a complete meal that's healthy and hearty.

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.

More On YouTube More on Instagram
Tried this recipe?Post a picture on instagram and we will repost it! Mention @fountainavenuekitchen or tag #fountainavenuekitchen!
The Fountain Avenue Kitchen

Leave a Reply

Make it? Rate the recipe:

Your email address will not be published. Required fields are marked *


  1. Chris Post author

    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!!

    1. Ann Post author

      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!)

  2. 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

  3. 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!

  4. 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!