Creamy Balsamic Dressing Recipe

5 from 2 votes

Creamy Balsamic Dressing Recipe made with Greek yogurt, balsamic vinegar, olive oil, and Dijon for a creamy, tangy dressing that’s great on salads, bowls, or roasted veggies.

Prep Time15

Total Time15

Course: Dinner, Lunch, Salad

Cuisine: American

Keyword: creamy balsamic dressing, Creamy Balsamic Dressing Recipe

Servings: servings

Author: Chelsea Lords

Cost: $8.92

Equipment

Small blender

Ingredients

Dressing

1/4 cup honey vanilla Greek yogurt I recommend Greek Gods
2 tablespoons balsamic vinegar
2 tablespoons olive oil
2 tablespoons maple syrup not pancake syrup!
1/2 tablespoon Dijon-style mustard
1/4 teaspoon finely minced garlic
Salt and pepper 1/4 teaspoon each

Optional Salad To Go With The Dressing

8 cups mixed greens
1-1/4 cups cooked chicken shredded rotisserie
6 slices bacon cooked and diced, see note 1
3 to 4 hard-boiled eggs chopped or halved
1 bunch radishes thinly sliced, 1 cup
2 fuji apples thinly sliced or chopped
1 cup snap peas halved or coarsely chopped
3/4 cup dried sweetened cranberries or dried cherries
1 large ripe avocado thinly sliced

US - Metric

Instructions

Dressing: Add all ingredients listed under "dressing" to a small blender. Blend until smooth, creamy, and fully combined. Transfer to a covered container and refrigerate until ready to use. Shake well before dressing the salad.
Prepare Salad: Add the mixed greens to a very large bowl, salad platter, or individual plates. Top with shredded or chopped chicken, cooked and diced bacon, chopped hard-boiled eggs, sliced radishes, sliced apples, sliced snap peas, dried cranberries, and sliced avocado.
Dress and Serve: This salad does not store well once dressed, so add the dressing right before serving. Drizzle dressing over the salad, toss gently to coat, and enjoy.

Notes

Note 1: To save time, use pre-cooked bacon and warm according to package directions before dicing.

Nutrition: Nutrition information includes the salad fully dressed with the creamy balsamic dressing.

Storage: This salad is best enjoyed right after assembling. Bacon softens, eggs add a stronger flavor, and avocado browns as it sits. If making ahead, prepare smaller portions or halve the recipe. The dressing keeps up to 1 week in the fridge if the garlic is omitted.

Nutrition