A few months ago, I enjoyed a restaurant salad that tasted especially delicious. Where salads are concerned, I firmly believe that a well crafted dressing has the ability to push a salad over the top. In this case, I had ordered a basic turkey cobb salad and paired it with a creamy orange dressing from the list of dressing options.
I thought the slightly sweet orange flavor would be interesting paired with the sharp, somewhat salty blue cheese included in this particular salad. And it was! So much so that I set out to recreate it. I have made this dressing quite a few different ways in the months since I enjoyed that dinner out. The following recipe is my favorite for both taste and ingredients. While the restaurant version relied on heavy cream, I employ good old Greek yogurt to keep the creaminess while reducing the saturated fat and calories.
Get your salad ingredients ready because, tomorrow, I will follow up with a Turkey Cobb Salad on which to drizzle this tasty dressing! (Recipe now posted. Click here to view!)
- 3 tablespoons Greek yogurt
- 3 tablespoons mayonnaise
- 2 tablespoons freshly-squeezed orange juice
- 1 tablespoon honey
- 2 teaspoons raspberry or apple cider vinegar
- 2 teaspoons poppy seeds
- 1/2 teaspoon kosher salt
- Zest of 1/2 an orange, optional
- In a small bowl, whisk all the ingredients together. You may also place the ingredients in a jar with a tight-fitting lid and shake well.
- Dressing will keep, stored covered in the refrigerator, for about a week. Shake well before serving.
- Citrus fruits will yield their juice more easily when they are room temperature, but they are easier to zest when cold. You may zest straight from the fridge, then heat for 15 seconds or so in the microwave prior to juicing.